Veal Marengo December 1985

Veal Marengo December 1985 Ingredients

2 lb Veal; (1 kg)	Salt and pepper; to taste
4 lg Tomatoes; (up to 5)	1/4 ts Thyme
2 Onions; chopped	8 sm Pearl onions; peeled
2 Cloves garlic; minced	10 Green onions stuffed with
2 tb Butter	1/4 lb Mushrooms
1 c White wine	2 tb Flour
2 c Chicken or beef or veal	1 tb Olive oil
1/4 c Cognac	Chopped parsley
1 Bayleaf

Instructions for Veal Marengo December 1985

1. Dice veal into 2" cubes, season with salt and pepper and let stand 1 hour. 2. Heat the butter and olive oil in a skillet and brown veal a little at a time Tranfering them to a Dutch oven as they brown. 3. Cook onions and garlic in the same skillet until onions are soft,add mushrooms and cook until almost all the liquid has evaporated. 4. Stir in flour and cook 2 minutes.Pour in wine and cognac, stirring to boil. 5. Pour sauce over veal in dutch oven. Add tomatoes, peeled, seeded and chopped, broth, bayleaf and thyme. Bring to a boil stirring constantly. Season with salt and pepper 6. turn down heat and simmer covered for 1 hour, adding more stock if needed. 7.Add pearl onions and continue simmering another 45 minutes, watching not to burn. 8. Pour some boiling water over olives to remove some of the salt , drain and add to stew. 9. Give it a boil and serve sprinkled with parsley Serving Ideas : serve with lemon pilaff Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #958 by Leon & Miriam Posvolsky on Dec 16, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Flour	Garlic	Mushroom
Olive Oil	Onion	Parsley	Thyme
Tomato	Veal	White Wine

Main dishes Meats Chicken Garlic Butter Olive oil Onion Parsley Pear Green Onion Tomato Wine White wine Mushrooms Dinner

for flavor and categorization

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