Veal marengo in clay cooker

1 Servings

Ingredients

QuantityIngredient
3poundsBoneless veal shoulder; cut in 1 inch cubes
2tablespoonsFlour
teaspoonSalt
1pinchPepper
1teaspoonDried thyme
1Onion; chopped
1Clove garlic; minced
½cupPimento stuffed olives; rinsed
½poundsFresh mushrooms; quartered
1Bay leaf
1can(about a pound) tomatoes; coarsely chopped but reserve liquid
½cupDry white wine
Minced fresh parsley

Directions

Soak top and bottom of clay cooker in water 15 minutes and drain.

Coat veal with mixture of flour, salt, pepper, and thyme. Place veal in cooker. Top with onion, garlic, olives, mushrooms and bay leaf. Pour in tomatoes with liquid and wine.

Place covered cooker in cold oven and set temp. to 425 degrees. Bake, stirring once or twice, until veal is tender and brown, about 2½ hours.

Remove bay leaf, garnish with parsley and serve.

Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Apr 18, 1998