Veal Marengo (French Veal Stew)
Searching for a new way to cook with veal? Look no further than veal marengo, a version of the classic French veal stew that can be served over pasta, rice, or alongside bread.
Servings 6
Calories 216kcal
Ingredients
Ingredients for Stew:
- 1 tbsp olive oil, divided into ½ tbsp and ½ tbsp
- 1 1/4 lb veal leg slices, cut into 1-inch pieces
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup yellow onion, diced
- 1 cup mushrooms, chopped
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 15 ounce can diced tomatoes
- 1 cup tomato puree
- 1 peel of orange rind
- 1 bay leaf
- 3 sprigs fresh thyme
Your Choice for Serving:
- Pasta
- Rice
- Egg Noodles
- French Bread
Instructions
- Heat ½ tbsp olive oil in a large pot over medium heat. Dry veal thoroughly and season with salt and pepper. Place in hot oil and brown veal on all sides. Use a slotted spoon to remove veal and set aside on a plate.
- Add the other ½ tbsp olive oil (if necessary) to the same pot over medium heat. Add onions and mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until tender.
- Add the butter and garlic to the pot and cook for another minute. Meanwhile, toss veal in flour so that all pieces are well coated, then add veal to the pot as well.
- Add wine, tomatoes, tomato puree, orange rind, bay leaf, and thyme to the pot. Turn heat to low and simmer everything for 30 minutes.
- When done, remove the orange rind, bay leaf, and sprigs of thyme. Serve over pasta, rice, egg noodles, or alongside crusty French bread – your choice!
Notes
Nutrition facts (approximate per serving, assumes 6 servings, does not include pasta/bread/etc):
216 calories, 8 g fat, 3.5 g sat fat, 356 mg sodium, 10.5 g carbohydrate, 2 g fiber, 4.5 g sugar, 22 g protein, Vitamin A: 767 IU - 15%, Vitamin C: 12.4 mg - 21%, Calcium: 27.2 mg - 3%, Iron: 2mg - 11%, Zinc: 2.6 mg – 17%
Nutrition
Calories: 216kcal