Marengo Veal Sauté

Ingredients

• 800 g Veal (shoulder or neck) (cut into large cubes)
• 4 unités Ripe tomatoes (peeled, seeded and diced, juice reserved)
• 2 unités Carrots (cut into large pieces)
• 600 g Firm-fleshed potatoes (cut into cubes for steaming)
• 200 g Purple pearl onions (whole, to be cooked blanched)
• 200 g Button mushrooms (cleaned, not soaked)
• 2 gousses Garlic (crushed)
• 1 unité White onion (finely chopped)
• 60 g Wheat flour (to coat the meat)
• 45 ml Grape seed oil (for searing the veal)
• 30 g Butter (for the onions)
• 5 g Sugar (a pinch for the onions)
• 100 ml Dry white wine (to deglaze (optional))
• 250 ml Veal stock (prepared or diluted cube)
• 15 g Tomato concentrate (one tablespoon)
• 2 c. à soupe Fresh chopped parsley (for garnish)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Blanch the tomatoes

   Drop the whole tomatoes into boiling water for 30 seconds, then immediately transfer them to ice water to stop cooking and make peeling easier.

   Time: PT2M

   Temperature: 100°C

2. Peel and cut the tomatoes

   Remove the skin, discard the seeds, keep the juice, then dice the flesh.

   Time: PT5M

3. Prepare the vegetables

   Peel the carrots and cut them into large pieces. Peel the potatoes and cut them into cubes. Clean the mushrooms by wiping them with a damp cloth (no soaking).

   Time: PT5M

4. Sear the veal

   Heat the grape seed oil in the sauté pan over very high heat. Add the veal in batches so as not to overcrowd the pan and brown it quickly without boiling.

   Time: PT10M

   Temperature: 200°C

5. Coat with flour

   Sprinkle the flour evenly over the browned veal pieces and toss to coat well.

   Time: PT2M

6. Finish in the oven

   Transfer the pan (or its contents into an oven‑proof dish) into a preheated oven at 180°C for 5 minutes to finish browning the veal.

   Time: PT5M

   Temperature: 180°C

7. Cook the pearl onions

   In a small saucepan, melt the butter, add the pearl onions, a pinch of sugar, salt and just enough water to lightly cover. Simmer over medium heat until the water evaporates and the onions are tender and lightly caramelized.

   Time: PT15M

   Temperature: Medium

8. Add garlic and white onion

   Stir in the crushed garlic and finely chopped white onion into the onion pot, sauté for 3 minutes without excessive browning.

   Time: PT3M

   Temperature: Medium

9. Deglaze

   Pour the dry white wine (or water) into the saucepan to deglaze, scraping the fond.

   Time: PT2M

   Temperature: Medium

10. Add tomatoes and stock

    Stir in the diced tomatoes, the reserved juice, the veal stock, water if needed and the tomato concentrate. Mix well.

    Time: PT5M

    Temperature: Medium

11. Add carrots (and potatoes)

    Drop the carrot pieces (and potato cubes if desired) into the pot.

    Time: PT2M

12. Simmer gently

    Reduce heat to minimum, partially cover and let simmer for 1h30, stirring occasionally and adjusting seasoning midway.

    Time: PT1H30M

    Temperature: Low

13. Sauté the mushrooms

    In a very hot pan, sauté the mushrooms with a drizzle of oil until they are nicely browned and slightly caramelized.

    Time: PT5M

    Temperature: High

14. Finish the sauce and garnish

    Check the sauce consistency, add the sautéed mushrooms, adjust salt/pepper and sprinkle with chopped parsley.

    Time: PT5M

15. Serve

    Place the Marengo veal sauté on a serving dish, accompany with steamed potatoes or rice, and enjoy immediately.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Veal (shoulder or neck): braising beef
• Instead of Ripe tomatoes: tomato coulis
• Instead of Carrots: turnip
• Instead of Firm-fleshed potatoes: sweet potatoes
• Instead of Purple pearl onions: white onions
• Instead of Button mushrooms: porcini mushrooms
• Instead of Garlic: garlic powder
• Instead of White onion: shallot
• Instead of Wheat flour: rice flour (gluten‑free)
• Instead of Grape seed oil: peanut oil, sunflower oil
• Instead of Butter: margarine
• Instead of Sugar: honey
• Instead of Dry white wine: water + a splash of vinegar
• Instead of Veal stock: chicken broth
• Instead of Tomato concentrate: tomato purée
• Instead of Fresh chopped parsley: chives

Equipment Needed

• Chef's knife
• Cutting board
• Large pot or Dutch oven
• Heavy‑bottomed skillet (sauté pan)
• Oven
• Small saucepan
• Colander or slotted spoon
• Wooden spoon
• Ladle (optional)
• Flour bowl (optional)
• Cooking thermometer (optional)
• Container for ice bath (optional)

Critical Steps — Do Not Skip

• Sear the veal over very high heat to achieve good coloration
• Deglaze properly to recover the cooking fond
• Simmer gently for 1h30 to obtain melt‑in‑your‑mouth meat

Chef Tips from the Video

• Use grape seed oil for its high smoke point
• Add a small sprig of thyme or a bay leaf to the broth for more aromatic depth
• Drizzle a little extra‑virgin olive oil just before serving to enhance flavors

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days

Freezer: Can be frozen up to 2 months, let cool then pack

Room temperature: Do not leave at room temperature more than 2 hours

Make-Ahead Tips

• Prepare the veal stock the day before
• Blanch and peel the tomatoes ahead of time and keep them refrigerated
• The pearl onions can be cooked ahead and reheated with the sauce