Braised veal "Marengo"

Braised veal "Marengo"

Ingredients:

Veal - 500g
Carrots - 1 large or 2 small
Onions - 1 pc.
Garlic - 2 cloves
Bay leaf - 1 pc.
Semi-dry white wine - 3/4 cup
Olive oil - 4 tbsp
Salt, black pepper - to taste
Mushrooms - 150 g
Broth or water - 3 cups
Tomato paste - 1 tbsp with slide
Flour - 1 tbsp.

Preparation:

1. Carrots, onions and garlic to clean. Carrots cut into cubes, and onion and garlic - diced.
2. The meat cut into cubes of about 3 cm.
3. In a skillet or saucepan with a thick bottom to heat about 2 tablespoons. l. olive oil and fry the meat in it from all sides until golden brown. Then add the flour and stir. Put the meat on a platter.
4. In the same pan heat the remaining 2 tablespoons. l. oil, fry it in vegetable (carrots, onions, garlic) until soft and transparent. Once the vegetables have become transparent and covered with oil, return the meat in a pan, stir. Add the bay leaf and thyme.
5. Pour the wine, to evaporate it 1-2 minutes at high heat.
6. Pour the water or broth to cover the meat. Add salt and pepper to taste, add the tomato paste and mix. Boil. Cover and cook on low heat for about 30 minutes.
7. Then add the sliced ​​mushrooms and continue stewing about 45-60 minutes, the meat was tender.
8. Before serving, remove the bay leaf and thyme.

Bon appetite!