3 lbs veal (stew meat cut into 2-inch cube)
1 lb tomatoes (ripe, peeled, seeded)
1/2 lb mushrooms
2 onions (minced)
2 cloves garlic
Peel and juice of 1 orange
Herbs: basil, thyme
2 cups dry white wine
3 tb flour
3 tb olive oil
1 tsp salt
1/4 tsp pepper
Veau Marengo Recipe (serve 6)
Step 1: Preheat oven at 325 degrees
Step 2: Heat one table spoon of olive oil in a skillet. Brown the veal meat and put in a casserole.
Step 3: Add another table spoon of olive oil in the skillet. Brown the minced onions over moderate heat for 5 minutes.
Step 4: Add salt, pepper and flour over the meat in the casserole. Stir over moderate heat for 4 minutes.
Step 5: Add white wine with the onions in the skillet. Boil for one minute. Pour onions and wine in the casserole. Bring to the simmer while stirring.
Step 6: Add the tomatoes and stir. Then herbs, orange peel and juice. Bring to the simmer.
Step 7: Cover. Move to the oven. Simmer for 1 hour and 15 minutes, until veal meat is tender.
Step 8: Add mushrooms. Cook in the oven for 15 minutes. Remove from the oven. Remove the orange peel. Decorate with fresh parsley or basil.
Serving: Veal marengo stew is usually served with rice or noodles.
Wine suggestion: Provence rosé, red Bordeaux Supérieur or Graves, red Cotes du Rhone Villages, white Vouvray or Chablis