Veal Marengo

Ingredients

2 pounds boneless veal shoulder
1 1/2 tablespoons olive oil
1 clove garlic, minced
10 small white onions, peeled
1/2 pound fresh mushrooms, sliced
1 1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
l 1/2 tablespoons flour
1 can (8 ounce) tomato sauce
1/2 cup dry white wine
1 cup canned chicken broth
Bouquet Garni

Preparation

Cut veal into l 1/2 inch cubes. Brown veal in hot olive oil and minced garlic, cooking only enough pieces at a time to cover the bottom of skillet. Transfer veal to a 2 quart baking dish. Brown onions in skillet; remove and place over veal. Brown mushrooms in skillet; place over top of onions. Stir salt, pepper and flour into remaining oil in skillet; add tomato sauce, wine and chicken broth. Cook, stirring constantly, until smooth and slightly thickened; pour over veal in baking dish. Add the Bouquet Garni; cover and bake at 325° for 1 1/4 hours, or until veal is tender. Remove Bouquet Garni before serving.

Yield: 6 servings

Notes:

Bouquet Garni

Tie 1 small stalk celery leaves, 2 sprigs parsley, 1 bay leaf and a dash of thyme in a small piece of cheesecloth. Use for seasoning cooking liquids.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.