VEAL MARENGO FROM THE PLAZA HOTEL
Make and share this Veal Marengo from the Plaza Hotel recipe from Food.com.
Provided by carrie sheridan
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Coat veal shoulder with flour mixed with salt and pepper.
- Brown in hot oil in a large skillet. Remove veal to casserole pot or dish.
- Saute onion and garlic in the same skillet until it's golden. Deglaxe the pan with white wine and Brandy.
- Stir in chopped tomatoes and add to casserole with bay leaf, 2 sprigs parsley and thyme.
- Cover casserole.
- Bake in moderate oven at 350 degrees for 45 minutes, or until veal is almost tender.
- Add mushroom caps and bake 10 minutes longer, or until the veal is tender.
- Garnish with chopped truffles and chopped parsley.
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Bryton Bailey
[email protected]Not bad, but not great either. I think I'll try a different recipe next time.
Michael Nixon
[email protected]I've made this recipe several times and it always turns out great. It's a classic dish that is sure to impress.
Danny Kizz
[email protected]This dish was amazing! The combination of veal, mushrooms, and tomatoes was perfect.
lil samer
[email protected]I found this recipe to be a bit too complicated and time-consuming. The end result was good, but not worth the effort.
Robert Willett
[email protected]The veal was a bit dry, but the sauce was very good.
C Tugee
[email protected]I made this dish for a dinner party and it was a hit! Everyone raved about the flavor and presentation.
Atifkhan koko
[email protected]This recipe was easy to follow and resulted in a delicious dish. The veal was tender and flavorful, and the sauce was rich and complex.
rod lambo
[email protected]Veal Marengo was an absolute delight! The flavors were perfectly balanced, and the veal was cooked to perfection. I will definitely be making this dish again.