Veal Marengo: the traditional slow-cooked recipe

Veal Marengo is the dish that has reconciled me with quick stews: you get the richness of a ragout, but without spending all afternoon in the kitchen. I've made it and adjusted it several times to find the balance I like: well-seared meat (for flavor), a short but glossy tomato sauce (not a soup), and the garnishes remain identifiable: mushrooms, pearl onions, and a touch of lemon at the end of cooking to brighten everything up.

In my version, I deliberately stick to the basics: chunks of veal, white wine for deglazing, tomato, bouquet garni, mushrooms, and a light coating of flour at the beginning. The detail that makes all the difference is cooking the mushrooms separately so they brown instead of boiling in the sauce. It takes 6 minutes and gives it a real pan-fried flavor.

As for the "seasonal" aspect, I like to add carrots (often a staple in many family recipes) and some very fresh mushrooms: they bring sweetness and texture without compromising the essence of the dish. Nutritionally, it's a protein-rich dish with a fairly reasonable amount of fat in the sauce if you use the oil and butter sparingly.

Serve this veal marengo recipe simply with steamed potatoes, tagliatelle, or rice: the idea is to have something that catches the sauce.

And if you like it when it "pops" a little, really save the lemon zest for the last minute: it's subtle, but it makes the Marengo sing.

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Veal Marengo: the recipe

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

people

Preparation

17

minutes

Cooking

38

minutes

Calories

499

kcal

Total time

55

minutes

A Veal Marengo recipe : seared pieces of veal, a white wine tomato sauce, mushrooms, and glazed pearl onions. It's simmered just enough to keep the meat tender and the sauce thick enough to cling to a spoon.

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Ingredients

• 800g veal (shoulder or brisket), cut into 3-4cm pieces

• 250g of button mushrooms, sliced

• 2 carrots (approx. 200g, multiply as needed), thinly sliced

• 12 small pearl onions (or shallots if necessary), peeled

• 2 garlic cloves, chopped

• 1 yellow onion (approx. 120g per unit), finely chopped

• 2 tablespoons of olive oil

• 20g of butter

• 1 tablespoon of flour

• 150 ml of dry white wine

• 250 ml of chicken stock

• 200g of crushed tomatoes (canned or fresh, very ripe )

• 1 tablespoon of tomato paste

• 1 bouquet garni (thyme + bay leaf)

• 1 tablespoon of lemon juice

• 1 teaspoon of finely grated lemon zest

• 1 tablespoon of chopped flat-leaf parsley (optional)

• Fine salt and black pepper

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Preparation steps

• Dry the veal pieces with paper towels. Season with salt and pepper.
• In a casserole dish, heat 1 tablespoon of olive oil. Sear the veal in two batches, 2-3 minutes per side, to brown it well. Set aside on a plate.
• In the same pot, add the chopped onion and carrots. Sauté for 4 minutes, scraping up any browned bits. Add the garlic and stir for 30 seconds.
• Return the veal to the pan. Sprinkle the flour over it, mix for 1 minute over medium heat: the flour should lightly "toast", this avoids a floury taste.
• Deglaze with the white wine. Scrape the bottom well, then let it reduce for 2 minutes to evaporate the alcohol.
• Add the chopped tomatoes, tomato paste, stock, and bouquet garni. Bring to a simmer, partially cover, and simmer gently for 20 minutes (not at a rolling boil), stirring once or twice.
• Meanwhile, sauté the mushrooms separately: in a large, hot pan, melt the butter with 1 tablespoon of olive oil. Add the mushrooms, season lightly with salt, and cook for 5-6 minutes until golden brown, without overcooking (they should turn a nutty color). Set aside.
• In the same pan (or a small saucepan), glaze the pearl onions: add them with 120ml of water and a pinch of salt. Cook uncovered for 8-10 minutes until almost all the water has evaporated and the onions are tender. Add a knob of butter if you want a glossy finish (optional).
• When the veal is tender, remove the bouquet garni. Add the browned mushrooms and pearl onions. Simmer for another 4 minutes to allow everything to meld.
• Remove from heat, add the lemon juice and zest. Taste and adjust the salt and pepper. Sprinkle with parsley if you have some, then serve piping hot.

📊 Nutritional Information

1 serving (approx. 430g)

* RDA = Recommended Daily Allowance

📝 Notes

If you are preparing in advance: keep the pan-fried mushrooms separate and add them only when reheating; they will remain tastier and less mushy.

💡 Chef's Tips

For a rich, coating sauce in under an hour, maintain a steady simmer (small bubbles) and reduce it uncovered for 2-3 minutes at the end of cooking if needed. And most importantly: cook the mushrooms separately, otherwise they'll release their water into the pot and the sauce will lose flavor.

🔄 Variations

• A more “rustic” recipe for Veal Marengo: replace 1/3 of the stock with a little more white wine and let it reduce for 2 more minutes before adding the tomatoes.
• Recipe for veal Marengo without bells: use 2 shallots cut in half, quickly pan-fried, then added at the end of cooking.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.