Veal Marengo

Amount

  Measure

  Ingredient -- Preparation Method

--------

-----------

  --------------------------------

3

  tablespoons

  olive oil

3

  pounds

  veal shoulder arm steaks -- cut into 1-inch cubes

2

  tablespoons

  all-purpose flour

1/2

  teaspoon

  salt

1/4

  teaspoon

  pepper

14 1/2

  ounces

  no salt added diced tomatoes -- drained

2

  tablespoons

  no salt added tomato paste

1/2

  teaspoon

  dried basil

1/2

  teaspoon

  dried thyme

2

  cloves

  garlic -- minced

20

  small

  pearl onions

1/2

  pound

  mushroom caps -- sliced

2

  cups

  white wine

2

  tablespoons

  unsalted butter -- divided

1

  tablespoon

  water

1

  teaspoon

  cornstarch

Heat oven to 325F.

In a large heavy Dutch oven heat olive oil over medium heat. Brown veal on all sides.

Add salt, pepper, and flour. Cook for a couple minutes to toast flour slightly. Remove from heat.

Melt 1 tablespoon butter in large skillet and add onions. Cook until starting to brown.

Add tomato paste to skillet and cook for 30 seconds.

Add wine, basil, and thyme. Cook stirring up all the browned bits.

Add tomatoes and wine mixture to veal in Dutch oven. 

Cover and cook for about 1 1/2 hours.

Brown mushrooms in remaining butter.

Remove dish from oven and add mushrooms. Return to oven for 15 minutes.

Remove from oven and strain through a large sieve. Put meat and vegetables back in Dutch oven.

Skim fat off of sauce and boil in a saucepan until reduced to about 2 1/2 cups

To thicken sauce mix water and cornstarch to form a slurry and pour into sauce mixture as it boils.

Pour sauce back over meat and vegetables and simmer on stove for 5 to 10 minutes.

Makes 6 servings.

Per Serving: 503 Calories; 21g Fat (41.5% calories from fat); 39g Protein; 27g Carbohydrate; 6g Dietary Fiber; 157mg Cholesterol; 1034mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 4 Vegetable; 2 Fat.

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