Veal Marengo

Tasty, tender and very nutritious. This dish will certainly warm the soul. The advantage of this recipe is that you may prepare ahead of time and simply reheat in less than 30 minutes and serve as a stew the next day.


  • 227g (½ lb.) quartered mushrooms
  • 2 onions minced
  • 2 cloves garlic minced
  • 125 ml (½ cup) sliced carrots
  • 125 ml (½ cup) unsalted butter
  • 120 ml (½ cup) plain flour
  • 2.5 kg (5.5 lbs.) Montpak International diced veal or try it with our veal émincé 
  • 5 ml (1 tsp.) salt
  • 2 ml (½ tsp.) ground black pepper
  • 125 ml (½ cup) olive oil (to brown veal – or as needed)
  • 250 ml (1 cup) tomato sauce
  • 250 ml (1 cup) dry white wine
  • 250 ml (1 cup) veal or chicken broth
  • 125 ml (½ cup) orange juice
  • 10 ml (2 tsp.) each of dried basil, thyme
  • Parsley sprigs for garnish (optional)


  1. Preheat oven at 325°F (160°C).
  2. Sprinkle pieces of veal with salt and pepper.
  3. Heat oil in a large, heavy casserole that can go into oven or Dutch oven.
  4. Brown pieces of veal over moderate heat, turning pieces so they brown evenly. When first batch is brown, remove and reserve. Add second batch and continue until brown. Add more oil if needed. Transfer veal to a dish and set aside.
  5. Add more olive oil if needed to casserole and brown mushrooms quickly, remove and set aside.
  6. Add minced onions, garlic, and sliced carrots over moderate heat for 5 minutes or until tender.
  7. Return veal to the casserole and add butter. Stir over low heat until butter melts.
  8. Sprinkle veal with flour and stir contents to properly blend in flour.
  9. Add tomato sauce, wine, broth, orange juice, basil and thyme to the casserole. Stir contents to properly blend. Bring to boil.
  10. Cover (with tin foil) and move to the oven. Simmer for 75 minutes, until veal meat is tender.
  11. Add mushrooms, which were set aside, to casserole and mix properly. Return to oven for 15 minutes.
  12. Serve with boiled potatoes, rice or noodles and garnish with chopped parsley.