Veal Marengo


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.
54 K 3.9/5 (8 reviews)
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Last modified on: May 10th 2023
For 6 people, you will need:

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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.
Veal Marengo
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.
Veal Marengo
Prepare 300 g button or field mushrooms then slice them.

Reserve

Stage 3 - 5 min.
Veal Marengo
Prepare 2 onions and chop finely.

Set aside.

Stage 4 - 2 min.
Veal Marengo
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.
Veal Marengo
Fry until just starting to brown, then transfer to a plate and salt.

Stage 6 - 5 min.
Veal Marengo
Immediately after, fry 150 g small pieces of smoked bacon until starting to brown.

Transfer to the same plate.

Stage 7 - 1 min.
Veal Marengo
Put the mushrooms into the pan...

Stage 8 - 7 min.
Veal Marengo
...and fry in the meat juices. No need to add any salt.

Transfer to plate with the meat.

Stage 9 - 2 min.
Veal Marengo
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.
Veal Marengo
Tip the meat and mushrooms back into the pan and mix well.

Stage 11 - 2 min.
Veal Marengo
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
Veal Marengo
Put on the lid and leave to simmer for at least 2 hours.

Stage 13 - 2 min.
Veal Marengo
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 recipe220 RDI=90 %70 RDI=6 %320 RDI=50 %4,050 RDI=200 %16,940 RDI: 200 %
Per 100 g8 RDI=3 %2 RDI=0 %10 RDI=2 %150 RDI=7 %610 RDI: 7 %
Per person40 RDI=10 %10 RDI=1 %50 RDI=8 %670 RDI=30 %2,820 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites
How much will it cost?
  • For 6 people : 22.40 €
  • Per person : 3.75 €

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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)
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