|½ cup||SALAD OIL|
|4 pounds||VEAL SHOULDER; CUT INTO 1-INCH CUBES|
|1 cup||CHOPPED ONION|
|1 cup||CHOPPED CELERY|
|1||CLOVE GARLIC; CRUSHED|
|1 cup||DRY WHITE WINE; DIVIDED|
|2 cans||(8-0Z. SIZE) TOMATO SAUCE|
|1 teaspoon||DRIED OREGANO|
|½ teaspoon||DRIED ROSEMARY|
|1 pounds||FRESH MUSHROOMS; SLICED|
|2 tablespoons||LEMON JUICE|
Here is an elegant, delicious recipe which is always a hit. It's from my McCall's Great American Recipe Card Collection, which is about 25 years old. I own well over 1,000 cookbooks, and I have to tell you: I have never, ever made a single "adjustment" to any recipe used from this collection. I have tried hundreds of them over the years, and they are always superb.
Hope you like this one.
HEAT OIL IN 6-QT DUTCH OVEN OR KETTLE. ADD VEAL CUBES, ABOUT HALF AT A TIME, AND SAUTE UNTIL BROWNED ALL OVER. REMOVE VEAL AS IT BROWNS. CONTINUE UNTIL ALL VEAL IS BROWNED. IN SAME DUTCH OVEN, COOK ONION, CELERY, AND GARLIC, STIRRING, UNTIL ONION IS GOLDEN - ABOUT 5 MINUTES. STIR IN ½ CUP WINE, THE TOMATO SAUCE, BAY LEAVES, OREGANO, ROSEMARY, SALT, PEPPER, PARSLEY, AND VEAL. BRING TO BOILING; REDUCE HEAT; SIMMER, COVERED, 1½ HOURS, UNTIL VEAL IS TENDER. REMOVE BAY LEAVES. MEANWHILE, TOSS MUSHROOMS WITH LEMON JUICE. IN HOT BUTTER IN MEDIUM SKILLET, SAUTE MUSHROOMS UNTIL TENDER - ABOUT 5 MINUTES. ADD REMAINING ½ CUP WINE AND MUSHROOMS TO VEAL MIXTURE, ALONG WITH FLOUR DISSOLVED IN 2 T WATER; SIMMER, COVERED, 15 MINUTES LONGER.
TURN MARENGO INTO A HEATED SERVING DISH. SPRINKLE WITH CHOPPED PARSLEY.
SERVE WITH EITHER NOODLES OR RICE.
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@...> on Feb 13, 1998
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