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Veal Marengo Recipe     HT   MC   120mins


Serve 4     Hot Veal  Vegetables  Herbs  Alcohol  Vegetables Main Course    Eggless



450g/1 lb Stewing Veal

1 oz Butter

1 tbsp Oil

3 Shallots, chopped

1 Carrot, sliced

25g/1oz Plain Flour

4 Tomatoes, peeled and chopped

100g/4oz Button Onion

2 teasp Tomato Paste

120ml/4 fl.oz. Dry White Wine

120ml/4 fl.oz Stock

2 Cloves of Garlic, crushed

3 teasp Mixed Herbs

Salt & Pepper

100g/4 oz Mushrooms, sliced





1. Heat the butter and oil in a pan and add the Veal. Brown over a high heat


2. Add the shallots and carrots. Sprinkle with flour and cook until it begins to brown. Add the tomatoes, button onions, tomato paste, white wine, garlic, mixed herbs, salt and pepper. Cover and simmer for 90 minutes over a low heat.


3. Add the mushrooms, recover and cook for a further 15 minutes.


4. To serve, remove the bouquet garni and transfer to a warmed serving dish.




More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 


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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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