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.
26K 5 4.4
Grade this recipe:

Last modified on: July 19th 2020

Keywords for this recipe:
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.
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.
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).
Possible allergens in this recipe: Sulfites
How much will it cost?
  • For 6 people : 22.36 €
  • Per person : 3.73 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Home made.
This recipe uses (among others)
Veal Veal : You can check-out other recipes which use it, like for example: Veal with mushrooms and green asparagus, Blanquette of veal, Veal Chop With Assortment of Vegetables, Spring veal sauté , Sausagemeat, ... All
Peeled and chopped tomatoesPeeled and chopped tomatoes: You can check-out other recipes which use it, like for example: Spinach and chick peas "à la milanaise", Pissaladière with puff pastry, White bean gratin "à l'italienne", Sunday night pasta, Sausages with baked beans, French style, ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: Beurre d'escargot, Baker's tuna and mushroom tart, Tahitian salad, Artichoke hearts forestier , Lille style chicken, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Tartiflette, Penne with purple artichokes, Mushrooms on toast, French style, Curried prawn risotto, ... All
Other recipes you may also like
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
576K 24.4 2 hours 34 min. June 26th 2019
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
861K 34.3 7 hours December 30th 2019
A personal version of a classic recipe from Savoy.
558K 14.6 1 hour 27 min. September 16th 2019
Leavened bread
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
1.1M 23.7 6 hours 26 min. May 23th 2017
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
1.9M 23.7 7 hours 54 min. October 3rd 2019
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2022-12-11)

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 , you will receive a e-mail for each new recipe published on the site.

Back to top of page