VEAL MARENGO FROM THE PLAZA HOTEL

Veal Marengo from the Plaza Hotel image

Provided by carrie sheridan

Categories Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

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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.