Light veal marengo

Yield: 6 servings

Measure 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

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

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