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Veau marengo




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Veau Marengo
Veal stew with mushrooms and tomatoes

What is Veau Marengo?
A veal stew from Provence with tomatoes, mushrooms, olive oil and provencal herbs.

Region Prep time / Cooking time


30 min / 1 hour 40 minutes


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 (French Wine Guide).

Bon appetit!


French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France


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