Recipe sautéed veal marengo
Unlike the sautéed veal with carrots, this recipe is prepared in the oven. Adjoining mushroom, sauté veal marengo is an excellent dish. Imagine you think this is the favorite dish of Patrick Sébastien. Ingredient in the recipe: • 1.2 kilograms of boneless veal shoulder • 500 g tomatoes • 300 grams of mushrooms in Paris • 2 onions • 2 carrots • 2 cloves garlic • 1 bouquet garni • 10 g beure • 20 cl white wine • 3 c. tablespoon oil, salt and pepper Preparation Recipe Cut the meat into cubes. Scrape the carrots and cut them into cubes. Peel and chop onions. Epulchez and crush the garlic. Clean and slice mushrooms. Peel the tomatoes after having bathed in boiling water. Concaissez coarsely. Preheat oven to th. 6 / 7 - 200 ° C. Heat 2 tablespoons oil and the butter in a pan suitable for oven and brown the cubed meat. Add the diced carrot, garlic, onion, bouquet garni, made sweat 10 minutes, stirring regularly, then add the crushed tomatoes and tomato paste. Cook 5 minutes, then add water to cover meat. Add salt and pepper; When cooked the meat, stir in mushrooms and continue cooking 20 minutes. Use to remove from the oven directly into the pot.