Veau Marengo -Veal stew with mushrooms and tomatoes

This is a very simple recipe and the results are fantastic. This meal even better eaten the next day as all the flavors have the chance to set together.

 

Ingredients

• 3 lbs veal (stew meat cut into 2-inch cube)
• 1 lb tomatoes (ripe, peeled, seeded)
• 1/2 lb mushrooms
• 2 onions (minced)
• 2 cloves garlic
• Peel and juice of 1 orange
• Herbs: basil, thyme
• 2 cups dry white wine
• 3 tb flour
• 3 tb olive oil
• 1 tsp salt
• 1/4 tsp pepper

Method

1. Preheat oven at 325 degrees
2. Heat one table spoon of olive oil in a skillet. Brown the veal meat and put in a casserole.
3. Add another table spoon of olive oil in the skillet. Brown the minced onions over moderate heat for 5 minutes.
4. Add salt, pepper and flour over the meat in the casserole. Stir over moderate heat for 4 minutes.
5. Add white wine with the onions in the skillet. Boil for one minute. Pour onions and wine in the casserole. Bring to the simmer while stirring.
6. Add the tomatoes and stir. Then herbs, orange peel and juice. Bring to the simmer.
7. Cover. Move to the oven. Simmer for 1 hour and 15 minutes, until veal meat is tender.
8. Add mushrooms. Cook in the oven for 15 minutes. Remove from the oven. Remove the orange peel. Decorate with fresh parsley or basil.
9. Serve with rice or noodles.

(Source:cuisine-france.com)