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🍽️ Veal Marengo with Mushrooms

462 kcal · 30 min · 4 servings

Veal Marengo with Mushrooms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the veal briefly and pat it dry with a kitchen towel.
  2. 2. Cut the meat into bite-sized cubes.
  3. 3. Clean the mushrooms and cut them in half or quarters depending on their size.
  4. 4. Peel the shallot and the garlic.
  5. 5. Cut the shallot into wedges or halve it.
  6. 6. Halve the garlic.
  7. 7. Pour hot water over the tomatoes and immediately shock them in cold water.
  8. 8. Remove the skin from the tomatoes.
  9. 9. Quarter the tomatoes, remove the core, and dice them.
  10. 10. Heat 1-2 tablespoons of oil in a pot and brown the mushrooms.
  11. 11. Remove the mushrooms from the pot and set them aside.
  12. 12. Brown the shallots in another 1-2 tablespoons of oil.
  13. 13. Add the veal to the pot and brown it lightly for 4-5 minutes.
  14. 14. Add the garlic and dust everything with flour.
  15. 15. Deglaze with wine and add some meat stock.
  16. 16. Stir the diced tomatoes into the sauce.
  17. 17. Season the sauce with salt and pepper.
  18. 18. Let the ragout simmer gently for about 45 minutes with the lid half on.
  19. 19. Stir the ragout occasionally.
  20. 20. Add more meat stock if necessary.
  21. 21. Add half of the thyme sprigs and the mushrooms back into the pot during the last 10 minutes.
  22. 22. Remove the thyme sprigs from the finished ragout.
  23. 23. Finally, adjust the seasoning of the ragout with salt and pepper.
  24. 24. Pluck the remaining fresh thyme leaves.
  25. 25. Garnish the dish with the plucked thyme leaves.
  26. 26. Serve the ragout with toasted white bread as desired.

Nutrition per serving