Veal Marengo



4 servings



2-1/2 lb. veal cubes
4 cloves garlic, crushed
2 tbsp. olive oil
1 md. onion, chopped
1/4 tsp. dried thyme
2 tbsp. lemon juice
1 cup black olives, pitted and sliced
1/2 lb. mushrooms, sliced
1 tbsp. butter
1 tbsp. tomato paste
1 cup plum tomatoes, chopped
1/2 cup dry white wine
1 tsp. salt
1/8 tsp. black pepper
1/2 sm. onion, sliced


Sauté chopped onions and garlic in a large pan until browned. Remove and brown veal cubes on all sides. Mix together tomato paste and chopped plum tomatoes. Stir in wine, browned onions, garlic, and seasonings. Top veal with liquids mixture. Cover tightly and simmer for 45 minutes. As veal is simmering, in a separate pan, sauté remaining onions and mushrooms in butter until golden. Add olives and lemon juice to mixture. Add this to top the veal in the pan, cover and cook another 15-20 minutes. Sprinkle with chopped parsley and serve.

Author's Comments

This was a big seller at one of the places that I worked.

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1 Recipe Reviews

J. Eastman

J. Eastman reviewed Veal Marengo on April 5, 2001

This has to be one of the best Veal Marengo recipes that I have made or even tried! It was easy to make and taste out of this world!
I can't wait to try it out on my folks when they come for Easter. I wanted to make something insted of ham and this is it.