Veal Marengo
============ 2023-05-06 *


Inspired by: Le sauté de veau Marengo, délicieusement facile

4 people

Comment: Must be imperatively prepared 1 day (or at least a few hours) in advance, first because it will taste better warmed up, but also due to the cooking of the meat which may take between 1 and 2 hours, depending on the piece, which makes it hard to cook other dishes, since we do not really know when the meat will be ready. The lemon is optional, its purpose is to keep the mushrooms white.

"sifflet cut"  mushrooms: Sifflet is french for whistle. Use small mushroms, cut each mushroom in 2, then each half into 3 pieces for small wedges. It looks nicer.

ingredients:
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700+ g veal stew (eg shoulder) cut in large pieces
2 carrots, or 1 large cut into small pieces
1 onion, coarsely chopped or in thin slices
3+ peeled garlic cloves, crushed
250- g sliced or "sifflet cut" mushrooms
1 can of crushed tomatoes, peeled (400 g)
2 dl dry white wine
3 dl veal stock
2 good pinches of sugar
flour 20 to 25 g = (1 very heap table spoon)
few sprigs parsley.
thyme 2 to 3 branches
2 bay leaves
cayenne pepper
Juice of 1/2 lemon (opt)
EVOO
S + P

Preparation:
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Prepare a bouquet garni with the parsley stems, the thyme and the bay leaves.

In a Dutch oven with a little oil, briefly roast the meat on all sides a few pieces at a time. Salt. Reserve.
Deglaze with the wine, cook for a few minutes. Reserve with the meat.

Sweat the carrots and onion and cook for ~5 to 7 minutes, stirring occasionally.

Return the meat to the pot, lower the heat, then sprinkle with the flour.

Add the crushed garlic, a little cayenne pepper, pepper, add the tomatoes with their juice, the bouquet garni, 2 pinches sugar, and the stock.

Add salt if needed.

Simmer first without lid to reduce a little, then cover and lower the heat, 60 to 120 minutes for a tender meat.

Meanwhile, sauté the mushrooms in a pan with a little butter and a little lemon juice for 5 to 10 minutes.

When the meat is tender, remove from heat and discard the bouquet garni.
Add mushrooms, stir and let stand overnight.

Reheat before serving.