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Veal marengo (veau marengo)
4 servings
Fry veal in olive oil in a roasting pan or on a baking sheet. Add garlic, onions and tomatoes; salt and pepper. Sprinkle the veal with flour and keep on fire until the flour darkens. Stirring, pour the broth into the wine. Keep on fire until the gravy is consistent. Cover and keep on a low heat for another 1 hour. Melt the butter, add it to the meat and keep the meat on fire for another 15 minutes.
Fry veal in olive oil in a roasting pan or on a baking sheet. Add garlic, onions and tomatoes; salt and pepper. Sprinkle the veal with flour and keep on fire until the flour darkens. Stirring, pour the broth into the wine. Keep on fire until the gravy is consistent. Cover and keep on a low heat for another 1 hour. Melt the butter, add it to the meat and keep the meat on fire for another 15 minutes.
butter - 2 tbsp. spoons, olive oil - 3 tsp, or corn oil - 3 teaspoons, onions - 0.5 cups, tomatoes - 1.5 pcs., garlic - 1 wedge, salt - 1.5 tsp, wheat flour - 2 tbsp. spoons, veal - 1 kg, fresh champignons - 250g, or fresh white mushrooms - 250g, dry white wine - 0.75 cups, ground black pepper - 0.25 tsp, chicken broth - 1 cup
