'Marengo' refers to meat
dishes cooked in a combination of onions, tomatoes, wine and
mushrooms. Named for the village of Marengo in the Piedmont region
of northwestern Italy, this dish treats tender veal with a rich
but not overpowering sauce.
Veal Marengo
- 2 teaspoons vegetable
oil
1 3/4 pounds veal, sliced
1/2 teaspoon salt
1 onion, sliced 1/4-inch thick
1 (14 1/2-ounce) can whole tomatoes, undrained
3/4 cup dry white wine
3/4 cup water
2 cloves garlic, crushed
1 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
2 cups thickly sliced mushrooms
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon chopped fresh flat-leaf parsley
- Heat oil in a large saucepan
over medium heat. Add veal; sauté until browned; remove
from pot to a warm dish; sprinkle with salt.
- Add onion to saucepan;
cook over medium-heat until tender-crisp, 3 to 4 minutes; remove
onion and set aside.
- Add tomatoes, breaking
up tomatoes with a spoon; add wine and water. Stir in garlic,
thyme and pepper. Cover; simmer for 10 minutes. Add mushrooms
and reserved onions. Continue cooking 15 minutes; add veal and
cook for an additional 10 minutes or until meat and vegetables
are tender. Dissolve cornstarch in water. Stir into the mixture.
- Bring mixture to boil;
lower heat to medium; cook, stirring until sauce thickens and
becomes clear. Garnish with chopped parsley. Serve hot.
Makes 6 servings.
Recipe provided courtesy
of Beef Industry Council
