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Veal Marengo Recipe

Veal Marengo
Source: danon

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Ingredients

  • 400 g blanquette
  • 400 g Tomatoes
  • 1.25 L (5 cup) Broccoli
  • 50 g Button mushroom
  • 2 Carrots
  • 250 mL (1 cup) White wine
  • 1 Vegetable bouillon, cubes
  • 45 mL (3 tablespoon) Wheat flour (patent)
  • 2 Onions
  • 6 strand Parsley
  • 2 garlic clove
  • 1 knob Butter
  • 60 mL (¼ cup) Olive oil
  • 4 pinch Salt
  • 4 pinch Pepper
PREP TIME
20m
COOK TIME
40m
TOTAL TIME
1h
YIELD
4

Instructions

  • Peel and chop the onions and garlic.
  • Scrub the carrots and cut into rounds.
  • Clean the mushrooms and cut in slivers.
  • Peel and dice the tomatoes.
  • Brown the meat in a pressure cooker with a little olive oil.
  • Sprinkle with flour.
  • Add the onions, garlic and carrots.
  • Stir for 5 minutes over heat.
  • Add the tomatoes, parsley, white wine, 200 ml of broth and season with salt and pepper.
  • Close the cooker and cook for 30 minutes after the first whistle.
  • In the meantime, steam the broccoli for 15 minutes.
  • Melt the butter in a frying pan, add the mushrooms and cook for 5 minutes while stirring.
  • Open the cooker, toss in the mushrooms and leave over heat for 5 minutes while stirring gently.
  • Serve the veal marengo along with broccoli.

Dinner

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A recipe from danon

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