Sauted veal marengo

11 September 2006
Sauted veal marengo


(serves six)

1kg shoulder of veal
80g butter
6tbs oil
2 chopped onions
1tbs flour
1 glass white wine
500g deseeded tomatoes
1 bouquet garni
1 clove crushed garlic
24 pearl onions
150g mushrooms finely sliced
1tbs granulated sugar
2 slices bread
Salt and pepper


Cut the shoulder of veal into large even-sized chunks and sauté in 30g butter and 2tbs of the oil in an ovenproof casserole until lightly brown. Add the onions to the casserole and brown them sprinkle with flour and cook until golden brown.

Add the white wine scraping the bottom of the casserole to incorporate all the residue then the chopped tomatoes bouquet garni garlic and salt and pepper. Add enough hot water to just cover the ingredients bring to the boil cover and simmer for one hour.

Meanwhile glaze the onions in the sugar 30 of the butter salt and pepper. Keep hot. Sauté the mushrooms in 20g butter. Cut the bread into croutons and fry in 3tbs oil until golden brown. Five minutes before the meat is fully cooked add the mushrooms and complete the cooking.

Pour the sautéd veal into a deep preheated dish sprinkle with chopped parsley and garnish with the glazed onions and croutons.

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