'Marengo' refers to meat dishes cooked in a combination of onions, tomatoes, wine and mushrooms. Named for the village of Marengo in the Piedmont region of northwestern Italy, this dish treats tender veal with a rich but not overpowering sauce.
2 teaspoons vegetable oil
1 3/4 pounds veal, sliced
1/2 teaspoon salt
1 onion, sliced 1/4-inch thick
1 (14.5-ounce) can whole tomatoes, undrained
3/4 cup dry white wine
3/4 cup water
2 cloves garlic, crushed
1 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
2 cups thickly sliced mushrooms
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon chopped fresh flat-leaf parsley
- Heat oil in a large saucepan over medium heat. Add veal; sauté until browned; remove from pot to a warm dish; sprinkle with salt.
- Add onion to saucepan; cook over medium-heat until crisp-tender, 3 to 4 minutes; remove onion and set aside.
- Add tomatoes, breaking up tomatoes with a spoon; add wine and water. Stir in garlic, thyme and pepper. Cover; simmer for 10 minutes. Add mushrooms and reserved onions. Continue cooking 15 minutes; add veal and cook for an additional 10 minutes or until meat and vegetables are tender. Dissolve cornstarch in water. Stir into the mixture.
- Bring mixture to boil; lower heat to medium; cook, stirring until sauce thickens and becomes clear. Garnish with chopped parsley. Serve hot.
Makes 6 servings.
Recipe provided courtesy of Beef Industry Council.