Veau Marengo (Veal and Tomato Stew with Mushrooms and White Wine)
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Ingredients
- 800 g veal shin, cut into thick pieces
- 200 g chestnut mushrooms, sliced
- 400 g tinned chopped tomatoes
- 200 ml dry white wine
- 200 ml chicken stock
- 1 onion, finely sliced
- 3 garlic cloves
- 2 tbsp plain flour
- 10 g fresh flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 385 kcal
- Protein
- 41.7 g
- Carbohydrate
- 12.1 g
- of which sugars
- 6.7 g
- Fat
- 15.3 g
- of which saturates
- 4.1 g
- Fibre
- 2.1 g
- Salt
- 0.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the veal in the plain flour.
- 2
Heat the olive oil in a large flameproof casserole and brown the veal in batches over a high heat, then set aside.
- 3
Add the onion to the pot and cook for 6 minutes until softened, then add the garlic and mushrooms and cook for 3 minutes more.
- 4
Pour in the white wine and let it bubble for 2 minutes, then add the tinned tomatoes and chicken stock.
- 5
Return the veal to the pot, cover and simmer gently for 55-60 minutes until tender.
- 6
Scatter with parsley before serving.
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