Our recipe this week for French Fridays is the classic Veal Marengo. It is a veal stew from the Provence, with tomatoes, mushrooms, onions, olive oil, and Provencal herbs. According to Dorie, this dish was created in 1800, by Napoleon’s chef, in honor of the General's success at the Battle of Marengo. Dorie’s version was given to her by a friend, and comes from Le Cordon Bleu in Paris. This is one of those dishes that can be found on menus all over France. Obviously, withstanding the test of time!
Right from the start I ran into a problem! There was no veal to be found on the Florida panhandle! Of course, I only checked three stores…but considering it was a beautiful day for beach walking, I didn’t want to spend it driving from grocery store to grocery store. I settled on beef, knowing that I would have to cook my Marengo longer than the 40 minutes Dorie suggested for the veal. At first, I decided to leave it in the oven an extra 20 minutes. It seemed fork tender, however when served it was still a bit tough. I left the remainder in the oven for another 20 minutes, while we ate. The next night it was perfect!
|Just out of the oven and the aromas were terrific!|
The dish consists of the meat being coated in seasoned flour and browned in oil, then removed from the pan. Now the onions get sautéed and simmered with the diced tomatoes, tomato paste, white wine, and herbs. I added my mushrooms and cipolline onions at this point, rather then wait, and add them later. Cover the pan, and place in the oven to finish the cooking. This dish gets served with boiled potatoes on the side. My hubby is on South Beach this week, so I chose carrots. I boiled them and added them to the pot at the end!
This classic French dish, was absolutely a winner in my house! I am determined to try this one again, with veal, when I get home. Happy Friday everyone!!