Veal Marengo

Veal Marengo

This Veal Marengo dish is unbelievable. The veal, seasoned with thyme and tarragon and cooked with white wine and plum tomatoes,


  • 4 pounds of veal shoulder, cubed

  • 1 cup of flour for dredging

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 2 large yellow onion, chopped

  • 10 baby Portobello mushrooms, sliced

  • 4 cloves of garlic, crushed

  • 1/4 cup of olive oil

  • 2 cups of dry white wine

  • 1 cup of chicken stock

  • 2 15oz cans of diced plum tomatoes

  • 1 tsp of dried tarragon

  • 1 tsp of dried thyme

  • 2 bay leafs

  • 1/2 tsp of salt

  • 1/2 tsp of freshly ground black pepper

  • 1/2 cup of fresh flat leaf parsley, chopped

  • 1 white truffle (optional but recommended)

  • 1 pound of linguini (optional)


  • Dredge the veal in the flour and set aside.

  • In a large skillet or casserole dish sauté the veal in half of the oil until browned on all sides.

  • Remove the veal from the skillet.

  • Sauté the onions, peppers and garlic in the rest of the oil until tender.

  • Bring the wine and the broth to a boil, reduce and simmer for ten minutes.

  • Add the veal and tomatoes to the pan.

  • Season with the salt, pepper, thyme, tarragon and bay leaf.

  • Cover and cook for 45 minutes.

  • Add the mushrooms and cook for another 15 minutes.

  • Plate the veal and garnish with the chopped parsley.

  • Serve with shaved white truffles on top.

  • Serve over linguini (optional)

    Serves 8 to 10 people

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