‘Sauté de Veau Marengo’

Recipe Adapted from 'Mastering the Art of French Cooking' by Julia Child, Louisette Bertholle and Simone Beck

Recipe Adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck

This Sauté de Veau Marengo is a classic Provencal veal stew with tomatoes and mushrooms.  What makes this stew Provencal in nature is the use of flavorful and hearty ingredients common in southern France–ingredients like tomatoes, fresh herbs, white wine, mushrooms and citrus.   (Yum is what you are thinking, and yum is exactly right.)  I’ve said it before and I’ll say it again, any dish that involves braising meat until super tender is high on my favorites list, as is anything with Provencal flavors.  The orange peel in this dish might sound odd to you, but it actually gives a hint of citrusy brightness to the stew, which is lovely with the tomatoes.  Feel free to use pork or beef cubes in this dish if you prefer, but the naturally smooth and tender taste of the veal is merveilleux.

(To view this recipe, click on the blue title of the blog post above*)

‘Sauté de Veau Marengo’

  • Prep time:
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  • Yield: 6
  • Difficulty: easy
  • Recipe type: Stew or Soup


  • https://www.washingtonpost.com/recipes/brown-veal-stew-tomatoes-and-mushrooms-saute-de-veau-marengo/14611/


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