Well, I’m a few days late with this post, but I have a good excuse! I enjoyed a lovely long weekend with my Mom and sister at Lake Tahoe. We had a wonderful time relaxing, sightseeing, laughing, drinking wine, and eating.
I had been looking forward to making Veal Marengo ever since my Mom made the recipe in November. It reminded her of a veal stew she had in France last Fall, and she loved it so much she made it again a month later. She gave me a great tip to use veal stew meat in place of the shoulder, which is harder to find.
Veal Marengo is a pretty simple stew, but I felt that the execution was a little fussy and used too many pots and pans. While the veal stew meat is simmering in a mix of onions, tomatoes, tomato paste, white wine, and herbs, the rest of the vegetables are each cooked separately in their own pots. The cipollline onions were cooked until glazed with butter and the mushrooms sauteed until tender. The potatoes were boiled, then drained and coated with butter. After the veal is tender, the onions and mushrooms are added. The potatoes are served on the side.
If I make this again, I will definitely streamline the recipe. I would cook the cipolline onions in the pot with the veal. I might still saute the mushrooms, because I think they benefited from that extra step. My husband and I agreed that we would have preferred the potatoes cut into smaller pieces and mixed into the stew, so I would probably cook those directly in the stew too.
I thought this stew was delicious! I loved the mild flavor of the veal, and mushrooms are a favorite of mine.
Before I go, I can’t resist sharing this photo I took at Lake Tahoe the other day. The lake was still and beautiful and the clouds were very dramatic!