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.
56 K 3.9/5 (8 reviews)
2 hours 55 min.
Easy
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
Change measures:
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: Blanquette of veal, Veal with mushrooms and green asparagus, Sausagemeat, Sliced veal with leeks and mushrooms, Spring veal sauté , ... See them all 9
Peeled and chopped tomatoes
Like these other recipes: Green beans with tomato and cheddar cheese, Tomato sauce (for pizzas), Polpete, Chicken "cantina", White bean gratin "à l'italienne", ... See them all 14
Button or field mushrooms
Like these other recipes: Lille style chicken, Tahitian salad, Blanquette of veal, Very green mixed salad, Koulibiak in pie dish, ... See them all 14
Dry white wine
Like these other recipes: Jura bread, Sauce Normande (for fish), Potatoes with prawns, Quiche Bretonne, Tartiflette, ... See them all 68
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018334 K4 2 hours 30 min.
How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.February 21th 2011160 K3 1 min.
Pan-fried potatoes
What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.February 3rd 2011301 K4.5 1 hour 40 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011328 K 14 40 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.May 30th 2020298 K 24.3 2 hours 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.