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 325°F.

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.