Light veal marengo
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salad oil | ||
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Black pepper |
| 1 | 16 oz. can tomatoes | |
| 1½ | teaspoon | Chicken instant bouillon |
| ½ | teaspoon | Dried thyme leaves |
| 8 | ounces | Mushrooms,each cut in half |
| 1 | pounds | Small white onions,peeled |
| ½ | teaspoon | Salt |
| 1½ | pounds | Lean veal,cut in 1/2\" cubes |
| ½ | cup | Dry white wine |
| 1½ | teaspoon | Sugar |
| 4 | Zucchini,cut in small cubes | |
Directions
In a 8 quart Dutch oven over medium high heat,in 2 tbsp. hot salad oil, cook onions until browned on all sides;remove to bowl.
On waxed paper,mix flour,salt and black pepper;use to coat veal.In the same Dutch oven over medium high heat,cook veal until well browned,stirring occasionally;return onions to Dutch oven.Stir in tomatoes with their liquid,white wine,chicken bouillon,sugar and thyme;over high heat,cook to a boil.Reduce heat to low;cover and simmer 35 to 40 minutes,stirring occasionally,until veal is tender.
Meanwhile,in a 12" skillet over high heat,in 2 tbsp. hot salad oil,cook zucchini,stirring quickly and frequently,until golden and tender crisp;remove to bowl.In the same skillet,in remaining oil,cook mushrooms until golden;add mushrooms and zucchini to veal mixture in Dutch oven;heat through.Spoon veal mixture onto a platter.
Submitted By MICHELLE BRUCE On 04-27-95