Veal Marengo

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

INGREDIENTS

• 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)

  PREPARATION

• 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