French cuisine · Meat & Kebab

Veau Marengo

Veal ragout with tomatoes, mushrooms and white wine, given a bright note by a strip of orange zest.

Ingredients · for 4 servings

• 1 kg veal shoulder
• 250 g mushrooms
• 200 g pearl onions
• 2 onions
• 3 cloves garlic
• 250 ml dry white wine
• 400 g canned tomatoes
• 1 tbsp tomato paste
• 300 ml veal stock (or vegetable stock)
• 1 strip organic orange zest
• 2 tbsp flour
• 3 tbsp olive oil

Instructions

1. Cut the veal shoulder into 4 cm cubes, pat dry, season with salt and pepper, and dust lightly all over with the flour.
2. Heat the olive oil in a Dutch oven and brown the meat in batches for 6–8 min. until light brown, without letting the flour burn; remove.
3. Sauté the diced onions and chopped garlic for 5 min., add the tomato paste and toast for 1 min., then deglaze with the white wine.
4. Add the tomatoes, stock and orange zest, return the meat and braise covered over low heat for 60–70 min. until the cubes are tender.
5. Quarter the mushrooms and add them with the pearl onions for the last 20 min. of cooking, letting them release their aroma.
6. Remove the orange zest, reduce the sauce uncovered for 5 min. if needed, adjust the seasoning and serve the ragout with rice or baguette.