Veal Marengo


Veal Marengo

Preparation Time10 min

Cooking Time30 min


  • 1 carrot
  • 1 small onion
  • 6 white mushrooms
  • 4 tomatoes
  • 1 small eggplant
  • 10 ounces boneless veal shoulder, cut in 1-ounce cubes
  • Olive oil
  • 2 cloves garlic, cut in 4 pieces
  • 2 pinches fresh thyme
  • 1/4 cup plus 2 tablespoons white wine
  • 1/2 ounce black olives
  • Salt and pepper
  • Dice vegetables into 1/2 inch pieces


1. In a stew pot, saute veal in very hot olive oil until golden brown.

2. Add carrot, onion, mushrooms, tomatoes and eggplant and cook another 5 minutes.

3. Add garlic, thyme, wine, olives and salt and pepper to taste. Cover. Slowly cook for an hour, stirring if necessary.

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