VEAL MARENGO

Serves 10 - 12. Total Prep/Cooking Time: 2-1/2 Hours

4½ pounds stewing veal, cut into 1-inch cubes
½ cup all-purpose flour
2 cloves garlic, crushed
2 large onions, sliced
½ cup olive oil
2 cups dry white wine
1 35-ounce can Italian plum tomatoes,
. . chopped, with their juice
2 green bell peppers, chopped
¾ teaspoon dried thyme
¾ teaspoon dried tarragon
1 bay leaf
Freshly ground black pepper to taste
Salt to taste (optional)
12 ounces mushrooms, sliced
1 tablespoon brown sugar
½ cup water if needed
½ cup chopped fresh Italian parsley

1. Preheat oven to 350 degrees.
2. Coat the veal with the flour. In a large skillet, sauté the garlic and onions in a little of the oil until soft. Add 3 or 4 more tablespoons of oil to the skillet and brown the veal. You will need to cook the veal in several batches; use extra oil if needed.
3. When the veal pieces are browned, remove them to a large casserole, deglaze the pan with the wine.
4. Chop the tomatoes and bell peppers, and add to the casserole. Add the tomatoes and bell peppers to the casserole with the tomato juice. Add the thyme, tarragon, bay leaf, pepper, and salt. Cover and bake for 1 hour.
5. Lower oven temperature to 325 degrees and cook an additional 30 minutes. Stir. Add the mushrooms to the casserole, stir in the brown sugar, and add the water, if needed, for juiciness. Continue baking for approximately 30 minutes longer.
6. Remove the bay leaf. Sprinkle with the parsley. Serve over rice or noodles.
    

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.