This hearty dish is so flavorful and rich, it’s a shame that I only make it during the holidays.
Although veal is isn’t a favorite meat with everyone in my family, Tamara and I love it. That being said, note to self – make it more often during the year!
When I made this recipe during Passover, the only thing that I swapped was potato starch for the flour. Be sure to make it a day before you serve it and if you have any leftovers, it freezes well! Maybe make a note for yourself to include it in next year’s Passover menu.
I’d love to hear from you! Do you make veal marengo?
Please feel free to share your ideas and tips in the comments below:)
- 2 – 3 tbs. oil
- 4 lb. veal stew cubes
- 1 cup chopped onion
- 1 cup chopped celery
- 1 garlic clove, minced
- 1 cup white wine, divided
- 28 oz. can tomato sauce
- 2 bay leaves
- 1 tsp. dried oregano
- 1/2 tsp dried rosemary
- 1 tsp.salt
- 1/2 tsp. pepper
- Handful of parsley, chopped
- 1 lb. mushrooms, sliced
- 2 tbs. lemon juice
- 1/4 cup margarine
- 1 tbs. flour
- 2 tbs. water
Heat oil in 6-quart dutch oven over medium heat. Add the veal cubes, in batches, and sauté until browned. Remove veal as it browns.
In the same pot, cook the onion, celery and garlic, stirring until softened, about 5 minutes.
Stir in 1/2 cup wine, tomato sauce, bay leaves, oregano, rosemary, salt, pepper, parsley and veal. Bring to boiling; reduce the heat, cover the pot and simmer for 1 1/2 hours until veal is tender.
Toss the mushrooms with lemon juice. Heat the margarine over medium heat in a skillet. Sauté the mushrooms until browned, about 10 minutes.
Add 1/2 cup wine and mushrooms to the veal mixture. Mix flour (use potato starch if making during Passover) in 2 tablespoons of water and then add it to the veal mixture. Simmer, covered, for 15 minutes longer. Remove the bay leaves.
Make a day ahead and refrigerate so the flavors meld.