Best 3 Veal Marengo From The Plaza Hotel Recipes
**Veal Marengo: A Classic French Dish with a Twist from the Plaza Hotel**
Veal Marengo is a classic French dish that has been enjoyed for centuries. It is typically made with veal, tomatoes, mushrooms, and white wine, and is often served with a side of rice or pasta. The Plaza Hotel in New York City has its own unique take on this dish, which features a savory veal stew with a rich tomato sauce, complemented by tender mushrooms and aromatic white wine. This elegant and flavorful dish is sure to impress your dinner guests.
In addition to the classic Veal Marengo recipe, the article also includes recipes for two variations of the dish: Veal Marengo with Artichokes and Veal Marengo with Olives. The artichoke variation adds a touch of bitterness and a slightly crunchy texture, while the olive variation adds a briny and salty flavor. Both variations are delicious and offer a unique twist on the classic dish.
VEAL MARENGO FROM THE PLAZA HOTEL
Make and share this Veal Marengo from the Plaza Hotel recipe from Food.com.
Provided by carrie sheridan
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Coat veal shoulder with flour mixed with salt and pepper.
- Brown in hot oil in a large skillet. Remove veal to casserole pot or dish.
- Saute onion and garlic in the same skillet until it's golden. Deglaxe the pan with white wine and Brandy.
- Stir in chopped tomatoes and add to casserole with bay leaf, 2 sprigs parsley and thyme.
- Cover casserole.
- Bake in moderate oven at 350 degrees for 45 minutes, or until veal is almost tender.
- Add mushroom caps and bake 10 minutes longer, or until the veal is tender.
- Garnish with chopped truffles and chopped parsley.
SECOND TIME AROUND VEAL STEW "MARENGO" STYLE
Provided by Food Network
Time 30m
Number Of Ingredients 7
Steps:
- In a saucepan saute the mushrooms in butter until soft. Add the orange zest and tomatoes and white wine. Reduce until thickened. Add the veal stew and bring to a simmer. Add olives and season to taste with salt and pepper.
VEAL STEW MARENGO
Provided by Mimi Sheraton
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Dry veal pieces with paper towel, then sprinkle lightly on all sides with salt and pepper.
- Heat olive oil in heavy Dutch oven or casserole. When it begins to smoke add layer of veal. Pieces should not touch each other. Brown over moderate heat, turning pieces so they brown evenly. When first batch is brown, remove and reserve. Add second batch and continue until brown. Add more oil if needed.
- Add mushrooms to pan and brown quickly. When juice subsides, remove mushrooms. Add onions to pan and stir in hot fat until golden brown on all sides. Remove from pan.
- Pour oil from pot leaving about 2 tablespoons. Return veal to pan and add butter. Stir over low heat until butter melts. Sprinkle veal with flour. Saute over moderate heat and stir with wooden spoon until flour is absorbed.
- Add garlic, shallots, wine, stock or water, parsley, bay leaf, thyme and tomatoes. Bring to boil. Cover pan, reduce heat and simmer gently but steadily for about 45 minutes or until meat is almost entirely tender. Add more wine and stock if needed.
- Return mushrooms and onions to pan and cook for 30 minutes or until meat and onion are tender. Adjust seasonings, remove bay leaf and parsley, and skim fat from surface of sauce. If sauce seems thin, or if color needs brightening, stir in tomato puree and simmer for 5 minutes.
- Turn into serving dish and top with minced parsley and toasted French bread. Boiled potatoes, green noodles or rice are optional garnishes.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 37 grams, Fat 37 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 1358 milligrams, Sugar 12 grams, TransFat 0 grams
Tips:
- For the most flavorful dish, use high-quality veal. Look for veal that is pale pink in color and has a fine-grained texture.
- To ensure that the veal is cooked evenly, pound it to an even thickness before cooking.
- Use a heavy-bottomed skillet or Dutch oven to cook the veal. This will help to prevent the veal from sticking and will also help to evenly distribute the heat.
- Do not overcrowd the skillet when cooking the veal. If you are cooking a large batch of veal, cook it in batches so that each piece has enough room to brown properly.
- Cook the veal until it is golden brown on all sides. This will help to develop flavor and will also prevent the veal from becoming dry.
- Add the mushrooms, shallots, and garlic to the skillet and cook until they are softened. This will add flavor and complexity to the dish.
- Add the white wine and chicken broth to the skillet and bring to a simmer. This will help to deglaze the skillet and will also add flavor to the sauce.
- Add the tomatoes, tomato paste, and herbs to the skillet and simmer for 30 minutes. This will allow the flavors to meld and will also thicken the sauce.
- Season the sauce to taste with salt and pepper. You may also want to add a pinch of cayenne pepper for a little bit of heat.
- Serve the veal Marengo over mashed potatoes, rice, or pasta.
Conclusion:
Veal Marengo is a classic French dish that is perfect for a special occasion. It is made with veal that is braised in a flavorful sauce made with mushrooms, shallots, garlic, white wine, chicken broth, tomatoes, tomato paste, and herbs. The veal is cooked until it is tender and flavorful, and the sauce is rich and complex. Serve veal Marengo over mashed potatoes, rice, or pasta for a delicious and satisfying meal.
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