La meilleure recette de veau marengo

Ingredients

• 800 g Veal Shoulder (cut into 2‑3 cm cubes)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 large Onion (peeled and diced)
• 2 medium Carrots (peeled and cut into small cubes)
• 2 pieces Garlic Clove (peeled and minced very fine)
• 1 small Celery Root (Celeriac) (peeled, germ removed, diced)
• 2 tablespoons All-Purpose Flour (to thicken the sauce)
• 200 ml Dry White Wine (use a dry French white wine)
• 2 tablespoons Tomato Purée (adds depth of flavor)
• 400 g Canned Diced Tomatoes (drained)
• 300 ml Water (enough to just cover the ingredients)
• 1 bundle Bouquet Garni (thyme, bay leaf, parsley tied together)
• to taste Salt
• to taste Black Pepper
• 200 g White Rice (cooked according to package instructions)

Instructions

1. Prepare the Veal

   Trim any excess fat from the veal shoulder and cut into uniform 2‑3 cm cubes so they cook evenly.

   Time: PT10M

2. Chop the Vegetables

   Dice the onion, peel and cube the carrots, peel the celery root, remove its inner core, and finely mince the garlic. Wet the knife blade between cuts to reduce tearing.

   Time: PT10M

3. Brown the Veal

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat. Add the veal cubes in a single layer, do not stir for the first 2‑3 minutes, then turn to brown all sides.

   Time: PT8M

4. Sauté the Aromatics

   Reduce heat to medium, add the onion, carrots, celery root and minced garlic. Stir and cook for about 5 minutes until the vegetables begin to soften and release fragrance.

   Time: PT5M

5. Add Tomato Purée and Flour

   Stir in the tomato purée followed by the flour. Cook for 2 minutes, stirring constantly, to create a roux‑like base that will thicken the sauce.

   Time: PT2M

6. Deglaze with White Wine

   Pour in the white wine, stirring and scraping the fond of the pot to dissolve the caramelized sugars. Let the wine reduce for about 2 minutes.

   Time: PT2M

7. Incorporate Tomatoes and Liquid

   Add the drained canned tomatoes, then pour in enough water to just cover the ingredients. Drop in the bouquet garni, season with salt and pepper, and bring to a gentle boil.

   Time: PT2M

8. Simmer the Stew

   Cover the pot, reduce heat to low, and let the stew simmer for 1 hour, stirring occasionally.

   Time: PT1H

9. Final Cooking Phase

   Uncover, give the stew a good stir, and continue cooking uncovered for another 10 minutes to develop a glossy, rich sauce.

   Time: PT10M

10. Prepare the Rice

    While the stew finishes, rinse the white rice and cook according to package directions (about 15 minutes). Keep warm.

    Time: PT15M

11. Serve

    Remove the bouquet garni, spoon the veal Marengo over a bed of white rice, and enjoy while hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g