Veau Sauté Marengo

Veau Sauté Marengo is a classic French dish named after the Battle of Marengo, where Napoleon Bonaparte secured a crucial victory. Legend has it that this savory dish was hastily created to celebrate his triumph. This culinary masterpiece features tender veal sautéed to perfection and served with a rich and flavorful tomato sauce, garnished with mushrooms and a touch of brandy. Veau Sauté Marengo is a testament to the artistry of French cuisine, and in this guide, we’ll walk you through the steps to create this elegant and satisfying dish.

INGREDIENTS

For the Veal:

• 1.5 pounds veal scallopini or veal cutlets, thinly sliced
• Salt and freshly ground black pepper to taste
• 1/2 cup all-purpose flour, for dredging
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil

For the Marengo Sauce:

• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 (14-ounce) can crushed tomatoes
• 1/2 cup chicken or veal stock
• 1/4 cup brandy (or cognac)
• 8 ounces cremini or white mushrooms, sliced
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 bay leaves
• 1/4 teaspoon red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish

For Serving:

• Cooked rice or pasta

INSTRUCTIONS

For Preparing the Veal:

1. Season and Dredge:
   • Season the veal cutlets on both sides with salt and freshly ground black pepper. Dredge them in the all-purpose flour, shaking off any excess.
2. Sauté the Veal:
   • In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
   • Add the veal cutlets to the skillet, making sure not to overcrowd the pan. Sauté them for about 2-3 minutes on each side, or until they are golden brown and cooked through.
   • Transfer the cooked veal to a plate and cover with foil to keep warm.

For Preparing the Marengo Sauce:

3. Sauté Onions and Garlic:
   • In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
4. Deglaze with White Wine:
   • Pour in the white wine and use a spatula to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a couple of minutes until it reduces slightly.
5. Add Tomatoes and Stock:
   • Stir in the crushed tomatoes, chicken or veal stock, tomato paste, fresh thyme leaves, bay leaves, and red pepper flakes. Mix well to combine all the ingredients.
6. Simmer the Sauce:
   • Reduce the heat to medium-low and let the sauce simmer for about 15-20 minutes, allowing it to thicken and the flavors to meld together. Stir occasionally.
7. Sauté Mushrooms:
   • In a separate skillet, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and sauté them until they are tender and golden brown, about 5-7 minutes.
8. Add Mushrooms and Brandy:
   • Add the sautéed mushrooms to the simmering sauce. Stir in the brandy (or cognac) and continue to simmer for an additional 5 minutes.

For Serving:

9. Serve Veau Sauté Marengo:
   • Remove the bay leaves from the sauce and discard them.
   • Place the sautéed veal cutlets on serving plates and generously ladle the Marengo sauce over them.
   • Garnish with chopped fresh parsley.
10. Serve Hot:
    • Veau Sauté Marengo can be served over cooked rice or pasta, making it a complete and satisfying meal.

Veau Sauté Marengo is a French culinary masterpiece that combines the delicate flavor of veal with a rich and savory tomato sauce, highlighted by the earthy notes of mushrooms and the depth of brandy. This elegant dish is a testament to the culinary artistry of French cuisine and is sure to impress your guests on special occasions or when you simply want to savor a taste of history and sophistication. Enjoy Veau Sauté Marengo with a glass of white wine for a truly indulgent dining experience.