in France

Veal ragout Marengo

updated

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Ingredients for 4 servings:

  • 800 g veal shoulder, cut into larger cubes
  • 600 g carrot(s), peeled and sliced
  • 200 g mushrooms, sliced
  • 20 cl white wine
  • 30 cl water
  • 3 m.-large shallot(s), chopped
  • 2 clove(s) garlic, chopped
  • 1 bouquet garni
  • 1 can/n tomato paste (approx. 60 g)
  • 2 tbsp flour
  • 40 g butter
  • 1 tbsp oil
  • Flat-leaf parsley, chopped
  • e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Historic recipe

Coat the meat cubes in flour. Heat 30g of butter and oil in a casserole dish and brown the meat on all sides. Add the carrots, shallots, garlic, bouquet garni, white wine, water, and tomato paste. Season with salt and pepper. Cover and simmer for 1.5 hours, stirring occasionally. Heat the remaining butter in a pan and sauté the mushroom slices. Add to the ragout 5 minutes before the end of the cooking time. Serve sprinkled with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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