Veau Marengo

Name: Veau Marengo
Total time: 150 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 1 g bay leaf; 50 g butter; 250 g button mushrooms; 20 g capers; 200 g carrots; 50 g cognac; 50 g cornichons; 15 g flat-leaf parsley; 40 g Flour; 15 g garlic; 30 g Olive Oil; 2 g pepper; 5 g salt; 150 g shallots; 5 g thyme; 30 g tomato paste; 1200 g veal shoulder; 500 g veal stock; 200 g Wine

⏱️ 150 dk 🔥 973 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
1 g bay leaf
50 g butter
250 g button mushrooms
20 g capers
200 g carrots
50 g cognac
50 g cornichons
15 g flat-leaf parsley
40 g Flour
15 g garlic
30 g Olive Oil
2 g pepper
5 g salt
150 g shallots
5 g thyme
30 g tomato paste
1200 g veal shoulder
500 g veal stock
200 g Wine

Hazırlanışı

Season 1200g of veal shoulder with 5g of salt and 2g of pepper, then sear in 30g of olive oil until browned.

Sauté 150g of shallots, 200g of carrots, and 15g of garlic in 25g of butter until deeply browned to develop the base.

Stir in 40g of flour and 30g of tomato paste, cooking briefly before deglazing the pan with 50g of cognac and 200g of wine.

Veau Marengo

Malzemeler

Hazırlanışı

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