Veal Marengo Recipe

Name: Veal Marengo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
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

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.