Veal Marengo

A fine veal casserole to serve with steamed rice and a green vegetable or with spinach egg noodles. –Greenville Inn, Greenville, Maine


2 pounds cubed leg of veal
4 tablespoons clarified butter
2 cloves garlic, chopped
1 cup dry white wine
2 cups chicken broth
1 teaspoon tomato paste
3 sprigs parsley
2 tablespoons flour dissolved in 1/2 cup water
1 pound mushrooms
1/2 cup black olives


Dry veal and brown in butter. Remove from pan and place in a casserole, Add garlic to saute pan and cook until light brown. Add wine to pan and cook 2 minutes, scraping up brown bits. Add to casserole with chicken broth, tomato paste, and parsley and stir. Bake at 325 degrees F for 1 hour. Remove from oven to burner on stove, add flour and water mixture, and cook until slightly thickened. May be prepared ahead to this point. When ready to serve, add mushrooms and reheat. Add olives just before serving.

Cooking & Recipes


Serves 4.

Preparation Method

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