Veal Marengo
Preparation and cooking time: 90 minutes
This can be cooked in the 90 minutes allotted or left to simmer for a couple of hours if that works into your schedule better. You can serve it over gnocchi, pasta or egg noodles. I'm using pasta. Unlike a lot of Italian sauces, this is very light on tomatoes, just enough for some flavor.
Ingredients:
- 16oz veal, suitable for braising - stew meat, shoulder, 450gr, 15.9oz
- 1 tbs olive oil, 13.5gr, .48oz
- 2 tbs tomato paste, 30gr, 1oz
- 1 clove garlic, 4gr, .14oz
- 1/2 cup chicken stock, 112gr, 4oz
- 1 1/2 cup dry white wine, 355gr, 12.5oz
- 1 bouquet garni
- 1 tsp dried thyme
- 10 - 12 small shallots or 4 - 6 large ones, 200gr, 7oz
- 4oz mushrooms, 125gr, 4.4oz
- 1 tbs butter, 14.2gr, .5oz
- 2 - 3 tbs cornstarch (maizena), 16gr, .56oz
- dissolved in 3 tbs chicken stock, 42gr, 1.5oz
Instructions:
- Cut veal into 1 1/2 inch (3.75cm) cubes.
- Mince or crush garlic.
- In a deep, heavy pan heat the oil over medium-high heat. Add the veal and brown on all sides.
- Add garlic, tomato paste, stock, wine, bouquet garni and thyme and bring to a boil.
- Cover and reduce heat to low. Simmer for 45 minutes.
- Peel shallots.
- Clean mushrooms (see techniques). If mushrooms are large cut in half or quarters.
- Melt butter in a nonstick skillet over medium-high heat. Add shallots and sauté until starting to brown, about 5 minutes.
- Add mushrooms and sauté another 5 minutes, stirring often.
- After the veal has simmered for 45 minutes add the shallots, mushrooms and simmer another 30 minutes or until vegetables are done.
- With a slotted spoon remove the meat and vegetables to a serving dish. Cover to keep warm.
- Turn the heat to medium-high under the sauce. Give the cornstarch mixture a stir and add to the sauce a little at a time until thickened to your liking.
- Pour over the meat and vegetables and serve over the gnocchi or pasta.
Pasta Time: 25 minutes
- 1 1/4 cups penne or egg noodles 100gr, 3.5oz
Cook according to package directions. Drain and put into a large bowl. Pour Veal Marengo over and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1406 / 703 Total Carbohydrates: 132 / 66 Dietary Fiber: 4 / 2 Total Fat: 39 / 19.5 Saturated Fat: 13 / 6.5 Cholesterol: 409 / 204.5 Protein: 116 / 58 Calcium: 176 / 88 Sodium: 971 / 485.5 |
General Technical Details and Disclaimer:
** The nutrition info assumes that 70% of the alcohol is cooked off after simmering.
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
