Veal Marengo

Food Service Search Staff

INGREDIENTS:6 lbs. veal for stewing (IMPS/NAMP 395), cut into 3/4-inch pieces
3 Tbsp. all-purpose flour
2 Tbsp. butter
2 Tbsp. olive oil
6 cups diced onions
3 Tbsp. butter
3 cloves garlic, minced
2 Tbsp. tomato paste
6 cups veal stock or canned low-sodium beef stock
1 ½ cups dry white wine
1 bouquet garni (3 sprigs parsley, 3 sprigs thyme, 1 bay leaf)
2 tsp. coarse sea salt
1 tsp. black pepper
48 oz. mixed seasonal vegetables (i.e., cooked baby carrots, baby turnips, peas, broccoli; blanched and peeled plum tomatoes)
as needed, salt and pepper DIRECTIONS:Toss veal with flour. Saute in batches, in butter and oil, in large heavy saucepot over medium heat until golden brown. Remove from saucepot. Saute onions in butter in same saucepot until tender. Stir in garlic, then tomato paste. Stir in stock and wine. Add bouquet garni, salt and pepper. Return veal to saucepot; bring to a boil, skimming surface. Reduce heat; cover and simmer 1 hour or until veal is tender, stirring occasionally. Discard bouquet garni. Yields about 18 cups.

Per portion: Add 4 ounces of vegetables to 1 ½ cups stew; heat through. Season with salt and pepper. Ladle into shallow soup dish. SERVINGS:12 servings From:Chef/Owner Fabrice Marcon, Hyde Street Bistro, San Francisco PHOTO CREDIT:Photo Credit: THE VEAL COMMITTEE