Veal Marengo

We start this delicious beef recipe with careful preparation of the meat. The first step is to pat the pieces of meat dry using a paper towel to remove excess moisture. This will help achieve an even browning. Then, in a plastic bag, we mix the flour with salt and pepper, after which we add the meat. We shake the bag vigorously so that each piece of meat is evenly coated with flour, which will contribute to a delicious crust when frying.

After preparing the meat, we heat 2 tablespoons of olive oil in a large pot (or wok) over medium to high heat. We add half of the pieces of meat shaken off the excess flour and fry them until they are browned on all sides, about 4-5 minutes. Once the meat is nicely browned, we remove it from the pot and let it rest in a bowl. We do the same with the remaining meat, adding another 2 tablespoons of olive oil and browning it until it takes on an appetizing color.

Once all the meat has been browned, we turn our attention to the vegetables. We add another 2 tablespoons of oil to the pot and sauté the finely chopped onion, stirring constantly, until it becomes slightly golden and soft, about 5 minutes. The minced garlic is then added, taking care not to leave it on the heat for more than 30 seconds to preserve its intense flavor. We deglaze everything with white wine, using a wooden spatula to scrape the browned bits from the bottom of the pot, thus adding extra flavor to the dish.

After the wine has evaporated, we add the tomatoes, including their juice, basil, thyme, and orange zest. We mix everything well and let it reach a boiling point. We make sure to season with salt and pepper to taste, and then reintroduce the fried meat into the pot. We cover with a lid and transfer the pot to a preheated oven at 165 degrees Celsius, allowing the meat to braise for about 1.5 hours or until it becomes tender and easily pierced with a fork.

While the meat is cooking, we clean the mushrooms and cut them into quarters. About 10 minutes before the cooking time is up, we sauté the mushrooms in the remaining olive oil, stirring them constantly until they become soft, which takes about 4-5 minutes. We season them with salt and pepper to taste to enhance their flavor.

After the meat has cooked, we remove the pot from the oven, uncover it, and remove the orange peel. We place the pot over high heat and let the sauce boil until it reduces by about a quarter in volume and thickens, which should take about 5 to 7 minutes. We add the sautéed mushrooms and 2 tablespoons of finely chopped parsley, adjusting with salt and pepper to achieve a flavorful sauce.

While the sauce finishes, we boil the pasta according to the package instructions, making sure it is al dente. When serving, we prepare our warmed plates, placing a layer of spaghetti followed by pieces of meat along with the rich sauce. For a colorful look and fresh flavor, we garnish each portion with chopped green parsley. This complex and savory dish will bring joy to any meal, being a perfect combination of flavors and textures.

 Ingredients: -1.5 kg veal shank, boneless, cut into 5 cm pieces -50 g flour -100 ml olive oil (7 tablespoons) -1 finely chopped onion -2-4 garlic cloves, crushed -375-400 ml dry white wine -250 g canned tomatoes, crushed, with their juice -1/2 teaspoon dried basil -1/2 teaspoon dried thyme -1-2 large pieces of orange peel, without the white part, obtained with a vegetable knife -500 g champignon mushrooms, quartered -4 tablespoons fresh parsley, finely chopped -salt -freshly ground pepper -400 g egg noodles, cooked

 Tags:  eggs onion greenery meat garlic tomatoes flour oil life mushrooms wine olives oranges lactose-free recipes