Veal Marengo - original recipe here
Marengo, à la [muh-RENG-goh]
A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.
Sometimes scrambled eggs accompany the dish. It’s said to have been created by Napoleon’s chef after the 1800 Battle of Marengo.
2¼ lb. cubed stewing meat - veal, lamb, chicken, pork (use some bones)
6 Tbsp. flour
salt and pepper to taste
4 Tbsp. oil
1 C. onion, minced
2 garlic cloves, chopped
2 Tbsp. tomato paste*
1 C. diced tomatoes*
1 C. dry white wine
3 C. beef broth
1 C. white mushrooms, quartered
1 C. pearl onions (opt.)
12 – 15 Kalamata olives (opt.)
1/2 C. chopped fresh parsley, as needed
In a bowl, toss veal in seasoned flour to coat.
In a skillet, heat oil over medium-high heat and brown veal cubes.
Transfer veal to a slow cooker.
In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.*
Add white wine and reduce by half.
Stir mixture into the slow cooker and add beef broth.
Cover and cook on low for about 6 hours.
Add mushrooms, pearl onions and olives.
Cover and cook on high for 15 minutes.
When meat is done, adjust seasoning and check consistency of sauce.
Stir in chopped parsley.
Serve over your favorite pasta noodles.
*We used a whole can of diced tomatoes (14.5 oz), a whole can of tomato paste (6 oz) and a can of Rotel diced tomatoes (10 oz). All these (except the last item) are in lieu of, not in addition to, the items of the recipe. For wine I took the cheapest Chardonnay. It hurts to take a real good wine for cooking, unless, of course, you're sipping while you're cooking.
Marengo, à la [muh-RENG-goh]
A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.
Sometimes scrambled eggs accompany the dish. It’s said to have been created by Napoleon’s chef after the 1800 Battle of Marengo.
2¼ lb. cubed stewing meat - veal, lamb, chicken, pork (use some bones)
6 Tbsp. flour
salt and pepper to taste
4 Tbsp. oil
1 C. onion, minced
2 garlic cloves, chopped
2 Tbsp. tomato paste*
1 C. diced tomatoes*
1 C. dry white wine
3 C. beef broth
1 C. white mushrooms, quartered
1 C. pearl onions (opt.)
12 – 15 Kalamata olives (opt.)
1/2 C. chopped fresh parsley, as needed
In a bowl, toss veal in seasoned flour to coat.
In a skillet, heat oil over medium-high heat and brown veal cubes.
Transfer veal to a slow cooker.
In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.*
Add white wine and reduce by half.
Stir mixture into the slow cooker and add beef broth.
Cover and cook on low for about 6 hours.
Add mushrooms, pearl onions and olives.
Cover and cook on high for 15 minutes.
When meat is done, adjust seasoning and check consistency of sauce.
Stir in chopped parsley.
Serve over your favorite pasta noodles.
*We used a whole can of diced tomatoes (14.5 oz), a whole can of tomato paste (6 oz) and a can of Rotel diced tomatoes (10 oz). All these (except the last item) are in lieu of, not in addition to, the items of the recipe. For wine I took the cheapest Chardonnay. It hurts to take a real good wine for cooking, unless, of course, you're sipping while you're cooking.
No comments:
Post a Comment