Mahnke Family RecipesVeal Marengo
James Beard's take on the French classic
Ingredients
- 3 lb / 1.4 kg veal stewing meat3 lb / 1.4 kg veal stewing meat
- 1 cup / 120 g flour1 cup / 120 g flour
- 1 large onion - finely sliced1 large onion - finely sliced
- 2 cloves garlic - finely chopped2 cloves garlic - finely chopped
- 1⁄3 c / 64 g olive oil1⁄3 c / 64 g olive oil
- 1 t salt and pepper1 t salt and pepper
- 8 ripe tomatoes (~1lb) - peeled, seeded and finely chopped or 1 to 2 cans tinned8 ripe tomatoes (~1lb) - peeled, seeded and finely chopped or 1 to 2 cans tinned
- 1 1⁄2 c / 341 g veal stock - or chicken stock1 1⁄2 c / 341 g veal stock - or chicken stock
- 4 T tomato paste4 T tomato paste
- 1 c / 227 g white wine1 c / 227 g white wine
- 12 small pearl or small onions - occasionally I use round shallots12 small pearl or small onions - occasionally I use round shallots
- 2 T / 28 g butter2 T / 28 g butter
- 12 whole / 12 caps mushroom caps12 whole / 12 caps mushroom caps
- 2 T / 28 g butter2 T / 28 g butter
- 2 T / 25 ml olive oil2 T / 25 ml olive oil
- 1⁄2 whole lemon juice1⁄2 whole lemon juice
- 1 handful flat leaf parsley - chopped1 handful flat leaf parsley - chopped
Initial cook
Onions
Mushrooms
To finish
Julia Child's version is the one I grew up with. So I often add the following; orange zest or a 3 inch strip of peel, 1/2 teaspoon thyme, 1/2 teaspoon tarragon and I think she replaces the 1 c wine with 2 c vermouth!
Method
Initial cook
- dredge the veal in flour
- sauté the large onion and garlic in oil in a heavy casserole
- add meat and brown well, add more oil if needed and season
- add stock, tomatoes, tomato paste and wine, deglaze the pan and bring to a boil
- reduce heat, cover and simmer for 1 1/2 hours
Onions
- brown the small onions in butter until brown, reduce the heat, cover and cook until tender
Mushrooms
- sauté in butter and oil
To finish
- once tender, remove the veal and reduce the sauce
- add another chopped garlic clove, lemon juice, orange zest and parsley
- return meat to the dish
Servings
4-6
Category
Prep time
25 minutes
Cooking time
1.5 hour
Cuisine
Author
James Beard's American Cookery