Homemade Marengo Veal Ingredients: 75 g of - butter - 2 - carrots - 1 tablespoon of - flour, pepper, salt - 1.2 kg of - veal - 4 - shallots - 50 g of - tomato paste - 30 cl of - dry white wine - 30 cl of - water - 2 cloves of - garlic - 125 g of - mushrooms - 1 - bouquet garni.
Utensils： 1 Knife kitchen knives- 1 casserole dish- 1 brush -
Cooking:
1 hour
Phase 1
Cut the carrot into piecesn slices, shallots and garlic in fine pieces.
Phase 2
Wash and cut the mushrooms in two.
Phase 3
Cut the meat into cubes of approximately 3 cm on each side. In a heavy-bottomed casserole dish, brown the meat.
Phase 4
Then add the carrots, garlic and shallots. When they are translucent, sprinkle with flour.
Phase 5
When the flour has browned, add the tomato paste, water, wine and bouquet garni. Salt, pepper.
Phase 6
Leave to simmer for 1h30 covered over low heat.
Phase 7
At the end of this time, add the mushrooms and cook for another 15 min.
Utensils： 1 Knife kitchen knives- 1 casserole dish- 1 brush -
Cooking:
1 hour
Phase 1
Cut the carrot into piecesn slices, shallots and garlic in fine pieces.
Phase 2
Wash and cut the mushrooms in two.
Phase 3
Cut the meat into cubes of approximately 3 cm on each side. In a heavy-bottomed casserole dish, brown the meat.
Phase 4
Then add the carrots, garlic and shallots. When they are translucent, sprinkle with flour.
Phase 5
When the flour has browned, add the tomato paste, water, wine and bouquet garni. Salt, pepper.
Phase 6
Leave to simmer for 1h30 covered over low heat.
Phase 7
At the end of this time, add the mushrooms and cook for another 15 min.