VEAL MARENGO FROM THE PLAZA HOTEL

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Veal Marengo from the Plaza Hotel image

Make and share this Veal Marengo from the Plaza Hotel recipe from Food.com.

Provided by carrie sheridan

Categories     Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

3 lbs veal shoulder, cubed
1/2 cup flour
1 teaspoon salt
1/2 teaspoon fresh ground pepper
4 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
1 cup dry white wine
3 tablespoons brandy
2 large tomatoes, peeled and chopped
1 bay leaf
2 sprigs parsley
1 teaspoon leaves thyme, crumbled
1 lb mushroom
4 ounces chopped truffles
1/4 cup chopped parsley

Steps:

  • Coat veal shoulder with flour mixed with salt and pepper.
  • Brown in hot oil in a large skillet. Remove veal to casserole pot or dish.
  • Saute onion and garlic in the same skillet until it's golden. Deglaxe the pan with white wine and Brandy.
  • Stir in chopped tomatoes and add to casserole with bay leaf, 2 sprigs parsley and thyme.
  • Cover casserole.
  • Bake in moderate oven at 350 degrees for 45 minutes, or until veal is almost tender.
  • Add mushroom caps and bake 10 minutes longer, or until the veal is tender.
  • Garnish with chopped truffles and chopped parsley.

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