**Veal Stew Marengo: A Culinary Journey Through History and Flavor**
Veal Stew Marengo, a dish steeped in history and culinary tradition, tantalizes taste buds with its exquisite blend of flavors. Originating from the battlefields of Marengo, Italy, this delectable stew has captivated gourmands for centuries. Our article delves into the rich narrative of Veal Stew Marengo, tracing its roots to the Napoleonic era and exploring the culinary ingenuity that shaped this timeless recipe. Discover the secrets behind the perfect Veal Stew Marengo, from selecting the finest ingredients to mastering the art of slow-cooking. Embark on a culinary adventure as we present a collection of Veal Stew Marengo recipes, each offering a unique interpretation of this classic dish. Whether you prefer the traditional French preparation or a contemporary twist with a touch of Mediterranean flair, our curated recipes will guide you in creating a memorable dining experience. Prepare to indulge in the rich flavors of Veal Stew Marengo, a dish that has stood the test of time and continues to inspire culinary enthusiasts worldwide.
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.
VEAL STEW
My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
- Add meat to the pot, and brown evenly.
- Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g
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:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and make the cooking process smoother.
- Brown the Veal: Browning the veal is an important step that helps to develop flavor and color. Be sure to brown the veal in batches so that it doesn't steam.
- Use a Good Quality Wine: The wine you use in this recipe is important, so choose a good quality dry white wine that you would enjoy drinking on its own.
- Don't Overcook the Veal: Veal is a tender meat that can easily be overcooked. Be careful not to simmer the stew for too long, or the veal will become tough.
- Serve with a Crusty Bread: Veal stew is traditionally served with a crusty bread, which is perfect for soaking up the delicious sauce.
Conclusion:
Veal stew Marengo is a classic French dish that is perfect for a special occasion or a weeknight meal. The combination of tender veal, flavorful vegetables, and rich sauce is sure to please everyone at the table. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a delicious and impressive meal, give veal stew Marengo a try!
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