This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Veal Marengo
Marengo made with chunks of veal, simmered long and slow in a tomato sauce with mushrooms and onions.
This is a recipe with historical roots, named after one of Napoleon's battles, near Marengo in Italy in June 1800.
This is a recipe with historical roots, named after one of Napoleon's battles, near Marengo in Italy in June 1800.
73 K 3.9/5 (9 reviews)
2 hours 55 min.
Easy
22.40 €
6 people
11 IngredientsLast modified on: May 10th 2023
For 6 people, you will need:
- 1
1 kg veal - 2
300 g button or field mushrooms - 3
2 onions - 4
4 tablespoons olive oil - 5
150 g small pieces of smoked bacon - 6 4 tablespoons olive oil
- 7
750 g peeled and chopped tomatoes - 8
200 ml dry white wine - 9
parsley - 10
salt - 11
pepper - Total weight: 2,770 grams
Times for this recipe
Preparation: 35 min.
Cooking: 2 hours 25 min.
All in all: 2 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Cut 1 kg veal into large chunks.
There's no need to use prime veal, a cheap cut will work very well.
Set aside.
There's no need to use prime veal, a cheap cut will work very well.
Set aside.
Stage 4 - ⌛ 2 min.
Pour 4 tablespoons olive oil into a large pan on high heat. When good and hot, add the chunks of veal.
Stage 5 - ⌛ 7 min.
Fry until just starting to brown, then transfer to a plate and salt.
Stage 6 - ⌛ 5 min.
Immediately after, fry 150 g small pieces of smoked bacon until starting to brown.
Transfer to the same plate.
Transfer to the same plate.
Stage 7 - ⌛ 1 min.
Put the mushrooms into the pan...
Stage 8 - ⌛ 7 min.
...and fry in the meat juices. No need to add any salt.
Transfer to plate with the meat.
Transfer to plate with the meat.
Stage 9 - ⌛ 2 min.
Pour 4 tablespoons olive oil to the pan. When hot, add the chopped onion, salt and pepper, and cook for 1 or 2 minutes while stirring.
Stage 10 - ⌛ 1 min.
Tip the meat and mushrooms back into the pan and mix well.
Stage 11 - ⌛ 2 min.
Add 750 g peeled and chopped tomatoes and 200 ml dry white wine, mix well and deglaze the pan, then turn the heat right down.
Stage 12 - ⌛ 2 hours
Put on the lid and leave to simmer for at least 2 hours.
Stage 13 - ⌛ 2 min.
About 5 minutes before serving, add a little chopped parsley and check the seasoning.
Serve with rice or pasta, for example.
Serve with rice or pasta, for example.
Remarks
Legend has it that the recipe was developed by Dunan, one of Napoleon's cooks, on the eve of the battle. Cut off from the usual supplies, he concocted the dish from what was available locally: chicken, tomatoes, wine and parsley.
We've come a long way from the original recipe. These days it tends to be a slow-cooked dish, similar to beef bourguignon, but with tomatoes dominating.
As with any slow-cooked recipe, it will keep and reheats very well, even a number of times. It also freezes well.
We've come a long way from the original recipe. These days it tends to be a slow-cooked dish, similar to beef bourguignon, but with tomatoes dominating.
As with any slow-cooked recipe, it will keep and reheats very well, even a number of times. It also freezes well.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=90 % | 70 RDI=6 % | 320 RDI=50 % | 4,050 RDI=200 % | 16,940 RDI: 200 % |
| Per 100 g | 8 RDI=3 % | 2 RDI=0 % | 10 RDI=2 % | 150 RDI=7 % | 610 RDI: 7 % |
| Per person | 40 RDI=10 % | 10 RDI=1 % | 50 RDI=8 % | 670 RDI=30 % | 2,820 RDI: 30 % |
How much will it cost?
- For 6 people : 22.40 €
- Per person : 3.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Veal
Like these other recipes: Paté en croute (terrine in a pie crust), Escalope of veal in a cream sauce, Veal with mushrooms and green asparagus, Blanquette of veal, Spring veal sauté , ... See them all 9
Peeled and chopped tomatoes
Like these other recipes: New Zealand pies, Sunday night pasta, Spinach and chick peas "à la milanaise", Enchiladas, White bean gratin "à l'italienne", ... See them all 15
Button or field mushrooms
Like these other recipes: Icelandic-style fish and vegetable pie, Koulibiak in pie dish, Mushrooms in snails, Sausage mushroom and cheese crumble, Pork escalope with mushrooms and sage cream, ... See them all 15
Dry white wine
Like these other recipes: Artichoke hearts forestier , Polenta with spinach and soft-poached egg, Cured Pork Belly With Lentils, Pan-fried salmon with white cabbage, Filet mignon with mustard and tarragon sauce, ... See them all 70
Other recipes you may also like
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron. December 30th 2019121 K4.1 2 hours 20 min.
Tzatziki
Tzatziki, typically a summer recipe, is a very fresh mixture of Greek yogurt, cucumber, garlic and herbs, intended to be used as a sauce or condiment. It's a recipe of Greek and Turkish origin, but can be found in many other Eastern and Middle Eastern countries under a different name. July 6th 202573 K4.7 55 min.
Rice and fresh spinach salad
Spinach is usually eaten cooked. Though seen less often, it can also be eaten raw, like in this salad where it is combined with rice, crunchy radishes and tinned tuna. January 29th 202053 K 30 min.
Very green mixed salad
A delicious blend of crunchy and tender for this salad, featuring mushrooms, baked green beans and hard-boiled eggs. July 2nd 202327 K 25 min.
Express apple tart
A fine apple tart, very quick to make. April 8th 2020384 K 24.6 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.