Veal Marengo from the Plaza Hotel |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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from The Plaza in New York City - Ingredients:
3 lbs veal shoulder, cubed |
1/2 cup flour |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
4 tablespoons olive oil |
1 large onion, chopped |
1 garlic clove, minced |
1 cup dry white wine |
3 tablespoons brandy |
2 large tomatoes, peeled and chopped |
1 bay leaf |
2 sprigs parsley |
1 teaspoon leaves thyme, crumbled |
1 lb mushroom |
4 ounces chopped truffles |
1/4 cup chopped parsley |
Directions:
1. Coat veal shoulder with flour mixed with salt and pepper.
2. Brown in hot oil in a large skillet. Remove veal to casserole pot or dish.
3. Saute onion and garlic in the same skillet until it's golden. Deglaxe the pan with white wine and Brandy.
4. Stir in chopped tomatoes and add to casserole with bay leaf, 2 sprigs parsley and thyme.
5. Cover casserole.
6. Bake in moderate oven at 350 degrees for 45 minutes, or until veal is almost tender.
7. Add mushroom caps and bake 10 minutes longer, or until the veal is tender.
8. Garnish with chopped truffles and chopped parsley.
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