Saute de Veau Marengo

Saute de Veau Marengo is a classic French dish traditionally made with veal, tomatoes, mushrooms, and herbs. Here’s a recipe for two people.

Equipment Needed

• Medium-sized skillet or sauté pan with lid
• Wooden spoon or spatula
• Small bowl (for dredging veal)
• Cutting board and knife
• Measuring cups and spoons

Preparation and Cooking Times

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes

Ingredients

• 300g veal shoulder or veal stew meat, cut into cubes
• 1 tablespoon all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup white wine (optional; you can substitute with chicken or veal broth)
• 1/2 cup chicken or veal broth
• 1/2 cup canned diced tomatoes
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
• 1/2 teaspoon dried oregano
• 1/2 cup sliced mushrooms (button or cremini)
• 1 tablespoon butter
• Fresh parsley, chopped, for garnish

Preparation

1. Prepare the Veal:
   • Pat dry the veal cubes with paper towels to remove excess moisture.
   • In a small bowl, combine the flour, salt, and pepper. Dredge the veal cubes in the seasoned flour, shaking off any excess.
2. Sauté the Veal:
   • Heat 1 tablespoon of olive oil in the skillet over medium-high heat.
   • Add the veal cubes in a single layer and cook until browned on all sides, about 5-7 minutes. Transfer the browned veal to a plate and set aside.
3. Prepare the Sauce:
   • In the same skillet, add the remaining 1 tablespoon of olive oil.
   • Add the chopped onion and sauté until softened, about 3-4 minutes.
   • Add the minced garlic and sauté for another 1 minute until fragrant.
4. Deglaze the Pan:
   • Pour in the white wine (if using), scraping the bottom of the skillet to loosen any browned bits. Let it simmer for 1-2 minutes until slightly reduced.
5. Simmer the Dish:
   • Return the veal cubes to the skillet.
   • Add the chicken or veal broth, diced tomatoes (with their juice), thyme, and oregano. Stir to combine.
6. Cook Covered:
   • Reduce the heat to low, cover the skillet with a lid, and simmer gently for 30-35 minutes, or until the veal is tender.
7. Sauté the Mushrooms:
   • In a separate small skillet, melt the butter over medium heat.
   • Add the sliced mushrooms and sauté until they are golden brown and cooked through, about 5 minutes.
8. Combine and Serve:
   • Add the sautéed mushrooms to the veal Marengo mixture in the skillet.
   • Stir gently to combine and simmer uncovered for an additional 5 minutes to meld the flavors.
   • Adjust seasoning with salt and pepper if needed.
9. Serve:
   • Garnish with chopped fresh parsley before serving.
   • Serve hot, accompanied by crusty bread or over cooked rice or mashed potatoes.

This recipe is designed to be simple and delicious, perfect for a cozy dinner for two. Adjust the seasoning and ingredients according to your preferences for a personalized touch.