"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Veal Marengo (Veal Stew) Recipe

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This recipe for Veal Marengo (Veal Stew), by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Polito
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds veal, cubed
1 cup fresh shallots, finely chopped
1/2 cup each of chopped celery and carrots
Oil/butter
1 cup dry white wine
Chicken or veal stock (or unsalted, canned broth)
Optional: bouquets garni of thyme, bay leaf and parsley, or any personal combination

Directions:
Directions:
Season veal cubes and dip in flour. Sauté in small batches on all sides in a skillet. With last batch, add shallots, celery and carrots and when meat is brown, add white wine. After it bubbles and cooks down, transfer to tightly covered Dutch oven, adding the other already sautéed veal. Add stock until meat is 3/4 covered. Cover and bring to a slow boil on the stove. Transfer to oven preheated to 250 degrees and cook for one hour, checking to ensure that the liquid does not boil away (meat should be 3/4 covered), adding more stock or broth if needed. Remove bay leaf or bouquet garni. May be cooled, refrigerated and reheated within three days, or frozen.

 

 

 

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