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Veal Marengo

Name: Veal Marengo
Prep time: 33 min
Cook time: 2 h 21 min
Total time: 2 h 54 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg veal; 300 g button or field mushrooms; 2 onions; 4 tablespoons olive oil; 150 g small pieces of smoked bacon; 4 tablespoons olive oil; 750 g peeled and chopped tomatoes; 200 ml dry white wine; parsley; salt; pepper

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.

71 K 3.9/5 (8 reviews)

2 hours 55 min. difficulté

Easy

22.40 €

6 people

11 Ingredients

Last modified on: May 10^th 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.

Stage 2 - ⌛ 10 min.

Prepare 300 g button or field mushrooms then slice them.

Reserve

Stage 3 - ⌛ 5 min.

Prepare 2 onions and chop finely.

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.

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.

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.

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.

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 %