Veal marengo in clay cooker

Yield: 1 Servings

Measure Ingredient
3 pounds Boneless veal shoulder; cut in 1 inch cubes
2 tablespoons Flour
1½ teaspoon Salt
1 pinch Pepper
1 teaspoon Dried thyme
1 Onion; chopped
1 Clove garlic; minced
½ cup Pimento stuffed olives; rinsed
½ pounds Fresh mushrooms; quartered
1 Bay leaf
1 can (about a pound) tomatoes; coarsely chopped but reserve liquid
½ cup Dry white wine
Minced fresh parsley

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

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