Title: Veal Marengo December 1985
Categories: Entree Meat
Yield: 4 Servings

2	lb	Veal; (1 kg)
4	lg	Tomatoes; (up to 5)
2		Onions; chopped
2		Cloves garlic; minced
2	tb	Butter
1	c	White wine
2	c	Chicken or beef or veal stock
1/4	c	Cognac
1		Bayleaf
		Sal and pepper; to taste
1/4	ts	Thyme
8	sm	Pearl onions; peeled
10		Green onions stuffed with red pepper
1/4	lb	Mushrooms
2	tb	Flour
1	tb	Olive oil
		Chopped parsley

1. Dice veal into 2" cubes, season with salt and pepper and let stand 1 hour. 2. Heat the butter and olive oil in a skillet and brown veal a little at a time Tranfering them to a Dutch oven as they brown. 3. Cook onions and garlic in the same skillet until onions are soft,add mushrooms and cook until almost all the liquid has evaporated. 4. Stir in flour and cook 2 minutes. Pour in wine and cognac, stirring to boil. 5. Pour sauce over veal in dutch oven. Add tomatoes, peeled, seeded and chopped, broth, bayleaf and thyme. Bring to a boil stirring constantly. Season with salt and pepper 6. turn down heat and simmer covered for 1 hour, adding more stock if needed. 7. Add pearl onions and continue simmering another 45 minutes, watching not to burn. 8. Pour some boiling water over olives to remove some of the salt , drain and add to stew. 9. Give it a boil and serve sprinkled with parsley

Serving Ideas : serve with lemon pilaff

Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

Recipe by: Miriam Podcameni Posvolsky

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