Veal Marengo

Submitted by enr on 24 Oct 2013
500 g veal
25 g butter
1 tbsp sunflower oil
1/2 onion
3 tbsp parsley
1 tbsp flour
1 cup white wine
1 cup beef bouillon
250 g mushrooms
100 g of green olives (pitted)
spaghetti, macaroni or rice
salt, black Pieter
Veal Marengo
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In a deep pan or small pot mix cow butter and the oil. This oil fry the onion and cut into small cubes veal. Season with a little salt and pepper. When the meat is tender and is almost ready, add the parsley and. Mix well. Sprinkle with a little flour, stir quickly (not stick flour). After 2-3 minutes add the white wine and pre-dissolved in 1 cup water two beef or chicken bulyoncheta. The sauce is allowed to simmer for 30 minutes over low heat, stirring gently from time to time. Then add the mushrooms and olives Greens ask. Allow to boil for 15-20 minutes more. Serve over spaghetti, macaroni or rice. * products are provided for 2 servings.
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24 Oct 2013