VEAL: Enjoy this simple pan-fried veal recipe.

VEAL MARENGO:



4 lb. boneless veal shoulder

6 tbsp. all purpose flour

¾ tsp. salt + ½ tsp. freshly ground pepper

4 tbsp. oil

2 cups chopped onions

2 cloves garlic, chopped

1 ½ cups white wine + 1 ½ - 2 cups chicken stock

spice mix:

4 sprigs fresh mint
½ tsp. dried rosemary
pinch cayenne pepper

1 ½ lb. fresh tomatoes, chopped ½ lb. fresh mushrooms, quartered

2 tbsp. butter ¼ cup chopped flat-leaf parsley




Trim and cut veal into 2-inch cubes. Season flour with ¼ tsp. each of salt and pepper; and toss veal in flour to coat.

In a large non-stick skillet over medium-high heat, heat 3 tbsp. oil until hot and brown veal in batches. Transfer cooked meat and its juice to a large bowl.

Add 1 more spoon of oil to pan and cook onions and garlic for 2-3 minutes. Add wine and stock and turn heat to high. Scrape up brown bits from pan and cook, uncovered, to reduce liquid slightly. Return meat to skillet together with the spice mix and the remainder of salt and pepper. Bring to the boil; then reduce heat and simmer mixture for about 1 to 1½ hours, or until meat is tender.

Fifteen minutes before cooking is done, add mushrooms and tomatoes. Cook for 10 to 15 minutes; then discard mint. Remove pan from heat and stir in butter and chopped parsley.
Serve with buttered noodles or boiled rice.