Description
Veau "Marengo&am p;quot; - a classic of French cuisine. Along with the blanket and Boeuf Bourguignon, veal "Marengo&am p;quot; can be called the symbol of France. Perhaps this meat dish is slightly less popular with their fellows, but no less delicious. Still, after Napoleon Bonaparte was an avid fans of this dish. Actually, its history is very funny... (read more in the recipe) PS on site there's beef and chicken "Marengo&am p;quot; add my recipe as an option :)
Ingredients
-
Veal
500 g
-
Carrots
1 piece
-
Onion
1 piece
-
Garlic
2 tooth
-
Bay leaf
1 piece
-
Wine white semi-dry
0.75 cup
-
Olive oil
4 Tbsp
-
Salt
-
Black pepper
-
Mushrooms
150 g
-
Broth
-
Tomato paste
1 Tbsp
-
Flour
1 Tbsp
Cooking
Carrot, onion and garlic clean. Carrots cut into cubes, and onion and garlic - diced.
Cut the meat into cubes of about 3 cm.
In a saucepan or skillet with a thick bottom ngreat about 2 tbsp olive oil, fry the meat on all sides until Golden brown.
Then add the flour, stir. Spread the meat on a dish.
In the same saucepan (it is not necessary to wash), heat the remaining 2 tbsp oil, fry the vegetables (carrots, onions, garlic) until soft and transparent, particularly to romanity them. About a couple of minutes.
Once the vegetables become translucent and covered with oil, return the meat to the pan, mix well. Add the Bay leaf (I added thyme).
Pour in the wine, evaporate for 1-2 minutes at high heat.
Pour water or broth to cover the meat. Season with salt and pepper to taste, add the tomato paste, mix well. Bring to a boil. Cover and cook on low heat for about 30 minutes.
Then add the sliced mushrooms and continue braising for about 45-60 minutes, so the meat was soft. Try the sauce, you might need to needs more salt and pepper. The meat should be soft-soft. Before serving, remove the Bay leaf and thyme, let rest for 5-10 minutes and serve. Great side dish - pasta or mashed potatoes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.