Saute Of Veal Marengo(A Good Party Dish. May Be Made Ahead.)
A hearty veal Marengo featuring tender meat, flavorful tomatoes, herbs, and mushrooms, perfect for entertaining or preparing ahead for a satisfying meal.
Ingredients
- 3 lb. veal stew meat
- 2 to 3 Tbsp. olive oil
- 1 cup mixed yellow onions ⓘ
- salt and pepper ⓘ
- 2 Tbsp. flour
- 2 cups dry white wine or vermouth ⓘ
- 1 lb. red tomatoes peeled, juiced or chopped ⓘ
- 1/2 tsp. basil or tarragon ⓘ
- 1/2 tsp. thyme ⓘ
- 3-inch strip orange peel ⓘ
- 2 cloves garlic mashed ⓘ
- 1/2 lb. small fresh mushrooms ⓘ
Instructions
- Preheat oven to 325°F.
- Dry the veal on paper towels.
- Heat olive oil in a 10 or 12-inch skillet.
- Brown the veal pieces on high heat in batches and arrange in a 4-quart casserole.
- Lower heat and lightly brown the onions in the skillet for 5 to 6 minutes.
- Toss the meat with flour, salt, and pepper, and cook for 3 to 4 minutes to lightly brown the flour.
- Remove from heat.
- Add white wine or vermouth to the onions in the skillet and pour everything into the casserole, bringing it to a simmer while stirring.
- Stir in peeled, juiced or chopped tomatoes, then add herbs, garlic, and orange peel. Bring to a simmer again and season lightly.
- Cover and bake in the oven for 1 hour 15 minutes to 1 hour 30 minutes.
- Add mushrooms, baste, and return to the oven for 15 minutes.
- Skim off excess fat from the sauce if necessary.
- Thicken the sauce if needed.
- Adjust seasonings to taste.
- Top with 2 tablespoons minced parsley or tarragon and serve with noodles or rice.
Tips & Substitutions
For optimal browning, ensure the veal is patted dry before cooking. If you're short on time, you can use pre-sliced mushrooms or even canned tomatoes instead of fresh. If you don't have white wine, chicken broth can be a good substitute. For added flavor, consider adding a splash of balsamic vinegar to the sauce before baking.
Serving Suggestions
Serve the veal Marengo over a bed of buttery noodles or fluffy rice to soak up the rich sauce. A side of steamed green beans or a crisp salad complements the dish beautifully. For a special touch, top with freshly minced parsley or tarragon before serving. This dish pairs wonderfully with a glass of dry white wine.
Storage & Reheating
Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of water or broth to prevent drying out. You can also microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Saute Of Veal Marengo(A Good Party Dish. May Be Made Ahead.) contains roughly 532 calories, with 15g protein, 94g carbohydrates, and 11g fat. It is an excellent source of vitamin C (76% of the Daily Value), iron (45% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1441mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish in advance?
Yes, this dish can be made ahead of time. Prepare the recipe as directed, then cool and refrigerate. When ready to serve, reheat gently on the stove or in the oven. The flavors will meld beautifully, making it taste even better the next day.
What type of veal is best for this recipe?
Veal stew meat is ideal for this recipe as it becomes tender and flavorful when slow-cooked. Look for cuts labeled as veal shoulder or chuck, which are well-suited for braising. Avoid using veal cuts meant for quick cooking, as they may become tough.
Can I use other vegetables in this dish?
Absolutely! You can add vegetables like carrots or bell peppers for extra flavor and nutrition. Just sauté them along with the onions until they are slightly tender before adding the wine. For a heartier meal, consider serving it with a side of roasted vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).