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READY IN 2 hrs
10 mins
Veal Marengo Recipe

Veal Marengo

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining

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Veal Marengo, according to a popular myth, was first made after Napoleon defeated the Austrian army at the Battle of Marengo, south of Turin, Italy. The supply wagons were too distant, so Napoleon's chef foraged in the town for ingredients and created this dish from whatever he could get his hands on. According to the legend, Napoleon enjoyed the dish so much he had it served to him after every battle. The original recipe included egg, but we'll give that a miss here since our version is just too delicious without it!

      Preparation Time: 10 Minutes

      Cooking Time: 2 Hours

Ingredients for Veal Marengo

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
3¼ lb
2 tablespoons
Olive Oil
2 oz
8 oz
2 tablespoons
Plain flour
2 tablespoons
Tomato concentrate
5 fl oz
White wine (roughly equal to one glass)
1 small bunch
Bouquet garni
Salt & Ground pepper


How to Cook Veal Marengo

  1. Trim any fat off the meat and cut into cubes about 1½" (4cm) wide. Finely chop the parsley sprigs. Peel the onions and shallots. Finely chop ONE onion and the shallots and mix together with the parsley. Slice the second onion.
  2. Heat a large casserole dish, cocotte or Dutch oven. Add the oil and butter and quickly brown the meat. Add the chopped onions, shallots and parsley and sprinkle over the flour. Turn the heat down to low and stir until the flour begins to change colour to blonde (not too brown).
  3. Roughly chop the tomatoes and add to the dish. Add the wine then season with salt and freshly-ground black pepper. Add the bouquet garni then cover the pot and cook very gently for 1½ hours (turning the mixture once or twice during cooking).
  4. After 1½ hours, stir in the tomato purée (concentrated tomato paste). Cut the mushrooms into bite-size pieces and add to the pan. Allow to cook for a further 30 minutes.
  5. Remove the bouquet garni and any obvious tomato skins and serve hot with lovely creamy Champ

Though it's not in any other recipes I've seen, I add a couple of dozen pitted green olives about 15 minutes before the dish is cooked. It adds a nice tang to this sumptuous recipe.
MARIE-DANIELLE'S WINE RECOMMENDATION: Marie-DanielleA nice light rosé is the perfect accompaniment for Veal Marengo. I recommend a nice Château Bonnet Merlot/Cabernet Sauvignon Rosé. This is rosé made in a truly classic style with rose-pink colour, medium body, fruity flavours yet a dry finish. It is simple, food-friendly and exactly what you would hope for from a modestly-priced rosé.
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Reviews of Veal Marengo

Rating 5 out of 5 - Many cooks will make this recipe again February 22 2014
Having a French background, I know of veal marengo and have eaten it a few times in France. However, this has to be one of the best Veal Marengo recipes that I have ever tried! It was easy to make and tasted out of this world! I can't wait to try it out on my folks when they come for Easter. I wanted to make something insted of ham and this is it.
(5 reviews)

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