Yield: 6 Servings
|2 pounds||Veal stew meat; cut in 1" cubes|
|⅛ teaspoon||Freshly ground pepper|
|2 tablespoons||Flour; divided|
|6 teaspoons||Olive oil; divided|
|1 tablespoon||Butter or margarine|
|2 cups||Chopped onion|
|1 teaspoon||Minced garlic|
|1 teaspoon||Chopped fresh thyme; or 1/4 tsp. dried|
|14 ounces||Plum tomatoes; drained and chopped|
|¾ cup||White wine|
|1||Piece orange peel; 2"x1"|
|8 ounces||Small mushrooms; halved|
|Cooked egg noodles; optional|
1. Pat veal dry on paper towels; sprinkle with salt and pepper. Toss half the veal with 1 tablespoon flour in bowl.
2. Heat 2 teaspoons oil in large skillet over medium-high heat. Add floured veal and brown on all sides, 5 minutes. Transfer pieces to 3-quart microwaveproof casserole with lid. Repeat browning with 2 more teaspoons oil and remaining flour and veal; transfer to casserole.
3. Melt butter in same skillet over medium-high heat. Add onions and cook until softened, 3 minutes. Stir in garlic and thyme; cook 30 seconds. Add tomatoes and wine; bring to boil. Boil 1 minute, scraping up any browned bits at bottom of pan. Add mixture to casserole with orange peel, tossing to coat veal.
4. Cover casserole and microwave on High until veal is tender, 35 minutes, stirring every 10 minutes. Let stand covered 5 minutes. Meanwhile, heat remaining 2 teaspoons oil in skillet over medium heat. Add mushrooms and cook until golden; stir into casserole. Serve with buttered egg noodles.
Makes 6 servings.
NOTES : Yes, you can create a sumptuous stew in the microwave-just brown the meat first. Originally named for a Napoleonic victory in 1800, our veal Marengo is a timesaving triumph.
Recipe by: Ladie's Home Journal Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 16, 1998