Veal Marengo

Total time: 1 hour 30 minutes
     This can be cooked in the 90 minutes allotted or left to simmer for a couple of hours if that works into your schedule better.  You can serve it over gnocchi, pasta or egg noodles.  I'm using pasta. Unlike a lot of Italian sauces, this is very light on tomatoes, just enough for some flavor.

 Ingredients:

• 16oz veal, suitable for braising - stew meat, shoulder, 450gr, 15.9oz
• 1 tbs olive oil, 13.5gr, .48oz
• 2 tbs tomato paste, 30gr, 1oz
• 1 clove garlic, 4gr, .14oz
• 1/2 cup chicken stock, 112gr, 4oz
• 1 1/2 cup dry white wine, 355gr, 12.5oz
• 1 bouquet garni
• 1 tsp dried thyme
• 10 - 12 small shallots or 4 - 6 large ones, 200gr, 7oz
• 4oz mushrooms, 125gr, 4.4oz
• 1 tbs butter, 14.2gr, .5oz
• 2 - 3 tbs cornstarch (maizena), 16gr, .56oz
• dissolved in 3 tbs chicken stock, 42gr, 1.5oz

 Instructions:

• Cut veal into 1 1/2 inch (3.75cm) cubes. 
• Mince or crush garlic. 
• In a deep, heavy pan heat the oil over medium-high heat.   Add the veal and brown on all sides.  
• Add garlic, tomato paste, stock, wine, bouquet garni and thyme and bring to a boil.  
• Cover and reduce heat to low.  Simmer for 45 minutes. 
• Peel shallots. 
• Clean mushrooms (see techniques).  If mushrooms are large cut in half or quarters. 
• Melt butter in a nonstick skillet over medium-high heat.  Add shallots and sauté until starting to brown, about 5 minutes. 
• Add mushrooms and sauté another 5 minutes, stirring often. 
• After the veal has simmered for 45 minutes add the shallots, mushrooms and simmer another 30 minutes or until vegetables are done. 
• With a slotted spoon remove the meat and vegetables to a serving dish.  Cover to keep warm. 
• Turn the heat to medium-high under the sauce.  Give the cornstarch mixture a stir and add to the sauce a little at a time until thickened to your liking. 
• Pour over the meat and vegetables and serve over the gnocchi or pasta.

Pasta                                                                                              Time: 25 minutes

• 1 1/4 cups penne or egg noodles      100gr, 3.5oz

Cook according to package directions.  Drain and put into a large bowl.  Pour Veal Marengo over and serve.

---------------------------------------------------------

Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:  1406 / 703 Total Carbohydrates:  132 / 66           Dietary Fiber:  4 / 2 Total Fat:  39 / 19.5          Saturated Fat: 13 / 6.5 Cholesterol:  409 / 204.5 Protein:  116 / 58 Calcium:  176 / 88 Sodium:   971 / 485.5

General Technical Details and Disclaimer:

**  The nutrition info assumes that 70% of the alcohol is cooked off after simmering.

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/