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Veal Marengo: photo of the dish
Illustrative photo: Arnaud 25 — CC BY-SA 4.0, Wikimedia Commons
Meat

Veal Marengo

Veal stew simmered with tomato, white wine and mushrooms, with a touch of orange zest.

  • 1 h 50
  • 6 servings
  • Medium
  • Pricier
  • French

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

390 kcal per serving

Protein
44.3 g
Carbohydrates
9.3 g
of which sugars
5.2 g
Fat
16.7 g
of which saturated fat
4.2 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Brown the meat in the oil in batches, add the onions and sprinkle with flour.
  2. Pour in the wine, tomatoes, garlic, bouquet garni and orange zest; add a little water.
  3. Cover and simmer for 1 hour 15 minutes over low heat.
  4. Add the sautéed mushrooms 15 minutes before the end and adjust the seasoning.

More ideas

Beef Bourguignon3 h 30 · 6 serv.Pork colombo1 h 20 · 4 serv.Goulash2 h 20 · 6 serv.Pulled Pork and Coleslaw4 h 20 · 8 serv.Osso buco1 h 50 · 4 serv.Turkey Marengo Stew1 h 05 · 4 serv.Veal Paupiettes1 h · 4 serv.Beef and Carrot Stew2 h 50 · 6 serv.

Original Ecomely recipe.