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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.
75 K 3.9/5 (9 reviews)674715
Last 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.
When should you start or finish this recipe?
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 8 g RDI=12 % | 2 g RDI=1 % | 11 g RDI=16 % | 146 kcal RDI=7 % | 612 kJ RDI=7 % |
| Per person | 37 g RDI=57 % | 11 g RDI=4 % | 53 g RDI=73 % | 674 kcal RDI=34 % | 2,824 kJ RDI=34 % |
| Whole recipe | 223 g RDI=344 % | 68 g RDI=26 % | 320 g RDI=438 % | 4,046 kcal RDI=202 % | 16,942 kJ RDI=202 % |
How much will it cost?
For 6 people
22.40 €
Per person
3.75 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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