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.
55 K 3.9/5 (8 reviews)
2 hours 55 min.
Easy
18 people
11 IngredientsLast modified on: May 10th 2023
For 18 people, you will need:
- 1
3 litres veal - 2
2 litres 250 ml button or field mushrooms - 3
6 onions - 4
12 tablespoons olive oil - 5
450 mls small pieces of smoked bacon - 6 12 tablespoons olive oil
- 7
2 litres 250 ml peeled and chopped tomatoes - 8
600 ml dry white wine - 9
parsley - 10
salt - 11
pepper
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 3 litres 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 12 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 450 mls 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 12 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 2 litres 250 ml peeled and chopped tomatoes and 600 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 | 670 RDI=260 % | 190 RDI=20 % | 960 RDI=150 % | 12,090 RDI=610 % | 50,630 RDI: 610 % |
| Per 100 g | 8 RDI=3 % | 2 RDI=0 % | 10 RDI=2 % | 160 RDI=8 % | 660 RDI: 8 % |
| Per person | 40 RDI=10 % | 10 RDI=1 % | 50 RDI=8 % | 670 RDI=30 % | 2,810 RDI: 30 % |
How much will it cost?
- For 18 people : 62.90 €
- Per person : 3.50 €
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), Sliced veal with leeks and mushrooms, Spring veal sauté , Veal Chop With Assortment of Vegetables, Escalope of veal in a cream sauce, ... See them all 9
Peeled and chopped tomatoes
Like these other recipes: Polenta parmentier, Green beans with tomato and cheddar cheese, Rice à l'italienne, Sausages with baked beans, French style, Enchiladas, ... See them all 14
Button or field mushrooms
Like these other recipes: Baker's tuna and mushroom tart, Beurre d'escargot, Koulibiak in pie dish, Sautéed pork with mushrooms in a cream sauce., Blanquette of veal, ... See them all 14
Dry white wine
Like these other recipes: Filet mignon with asparagus, Creamy risotto with diced vegetables and flax seeds, Purple artichokes braised in white wine, Fish "à la Bordelaise", Mushrooms on toast, French style, ... See them all 68
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