Veal Marengo

Ingredients

• olive oil
• 1.5 kg veal cut into 5cm cubes
• 2 onions finely chopped
• 2 cloves garlic crushed
• 3 tbsp flour
• 350 ml dry white wine
• 500 g tomatoes seeded and quartered
• a handful basil shredded
• leaves 1/2 tbsp thyme
• 1 orange peel removed with a potato peeler and juiced
• 250 g button mushrooms
• 1 tsp salt
• 1/4 tsp pepper
• a handful flat-leaf parsley to serve
• to serve steamed rice

Instructions

1. 1

   Heat the oven to 170c/fan 150c/gas 3. Heat 1 tbsp olive oil in a heavy frying pan. Brown the veal then tip into a casserole. Add 1 tbsp oil to the pan and fry the onion over a moderate heat until it begins to soften. Add the garlic, then the flour and stir until browned.

2. 2

   Add the wine and onions to the casserole and simmer. Add the tomatoes, herbs, orange peel and juice, and season. Cover and move to the oven. Cook gently for 1¼ hours, or until the veal is tender. Add the mushrooms and cook in the oven for 15 minutes.

3. 3

   Remove the peel. Sprinkle with parsley and serve with rice.