Veal Marengo from the Plaza Hotel
Indulge in the luxurious flavors of "Veal Marengo from the Plaza Hotel," a classic French-inspired stew elevated with a gourmet touch. Tender cubes of veal shoulder are seared to golden perfection, then simmered in a rich sauce made with white wine, crushed tomatoes, and fragrant herbs like thyme and bay leaf. Sautéed mushrooms add depth and earthiness, creating a luscious dish that’s both comforting and elegant. This iconic recipe, straight from the famed kitchens of the Plaza Hotel, is perfect for a special dinner and pairs beautifully with crusty bread or buttered noodles to soak up every bit of the velvety sauce. With just 20 minutes of prep and a slow simmer that fills your kitchen with irresistible aromas, this hearty veal stew is a timeless masterpiece for the ultimate culinary experience.
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Recipe Information
Ingredients
- 2 lbs veal shoulder, cut into 2-inch cubes
- 0.5 cups all-purpose flour
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 cups white wine
- 2 cups beef or veal stock
- 2 cups tomatoes, peeled and crushed (or canned tomatoes)
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1.5 cups button mushrooms, sliced
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 to taste salt
- 1 to taste black pepper
Instructions
1. Pat the veal shoulder cubes dry with paper towels, and lightly coat them in the flour. Shake off any excess.
2. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Working in batches, sear the veal pieces until golden brown on all sides. Avoid crowding the pan. Once browned, transfer the veal to a plate and set aside.
4. Lower the heat to medium and add the chopped onion to the pot. Sauté until softened, about 5 minutes.
5. Add the minced garlic and cook for 1 minute, being careful not to let it burn.
6. Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine cook down for about 2–3 minutes.
7. Return the seared veal to the pot. Pour in the beef or veal stock and crushed tomatoes. Stir to combine.
8. Add the thyme sprigs and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let simmer for 1 hour, stirring occasionally.
9. After 1 hour, add the sliced mushrooms to the pot. Continue to simmer, uncovered, for another 20–30 minutes, or until the veal is tender and the sauce has thickened to your desired consistency.
10. Remove the thyme sprigs and bay leaf. Taste the sauce, and season with salt and black pepper to taste.
11. Serve the Veal Marengo hot, garnished with freshly chopped parsley. It pairs beautifully with crusty bread or buttered noodles.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.3 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
