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.
18K 2 4.5
Grade this recipe:

Last modified on: July 19th 2020

Keywords for this recipe:VealTomatoMushroomOnionNapoleon
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.2 hours 21 min.2 hours 54 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Veal Marengo : Photo of step #1
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 : Photo of step #2
Peel 300 g button or field mushrooms and slice.

Set aside.

Stage 3 - 5 min.
Veal Marengo : Photo of step #3
Prepare 2 onions and chop finely.

Set aside.

Stage 4 - 2 min.
Veal Marengo : Photo of step #4
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 : Photo of step #5
Fry until just starting to brown, then transfer to a plate and salt.

Stage 6 - 5 min.
Veal Marengo : Photo of step #6
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 : Photo of step #7
Put the mushrooms into the pan...

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

Transfer to plate with the meat.

Stage 9 - 2 min.
Veal Marengo : Photo of step #9
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 : Photo of step #10
Tip the meat and mushrooms back into the pan and mix well.

Stage 11 - 2 min.
Veal Marengo : Photo of step #11
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 : Photo of step #12
Put on the lid and leave to simmer for at least 2 hours.

Stage 13 - 2 min.
Veal Marengo : Photo of step #13
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,047 Kcal or 16,944 Kj223 gr69 gr320 gr
202 %86 %6 %48 %
Per 100 g
Energetic valueProteins CarbohydratesFats
146 Kcal or 611 Kj8 gr2 gr12 gr
7 %3 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
674 Kcal or 2,822 Kj37 gr11 gr53 gr
34 %14 %1 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 6 people : 22.36 €
  • Per person : 3.73 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Veal Veal : You can check-out other recipes which use it, like for example: Spring veal sauté , Paté en croute (terrine in a pie crust), Saltimbocca, Sausagemeat, Veal Chop With Assortment of Vegetables, ... All
Peeled and chopped tomatoesPeeled and chopped tomatoes: You can check-out other recipes which use it, like for example: Pissaladière with puff pastry, Sausages with baked beans, French style, White bean gratin "à l'italienne", Sunday night pasta, Tomato sauce for pizzas, ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: Sausage mushroom and cheese crumble, Radish and mushroom salad, Lille style chicken, Koulibiak in pie dish, Icelandic-style fish and vegetable pie, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Pan-fried salmon with white cabbage, Spaghetti with mussels and basil, Hollandaise sauce, Rosemary steamed fish, Quiche Bretonne, ... All
Other recipes you may also like
Potimarron (chestnut pumpkin) "au gratin"
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
238K 24 1 hour 35 min. February 21th 2011
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
258K 24 32 min. February 21th 2011
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
271K5 33 min. November 11th 2012
Express chilli con carne
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
361K3.8 33 min. February 21th 2011
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
346K4 1 hour 18 min. August 21th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-01-30)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page