Master Class #38 | 9:44 am | 24 February 2006
Mastering the Art of French Cooking, vol. 1
Sauté de Veau Marengo, pp. 360-63
Brown Veal Stew with Tomatoes and Mushrooms
The last of our veal stews. Similar to the others in basic structure, this has a more Provençal taste, relying on tomatoes instead of dairy to fill out the sauce. Sear the meat, brown the onions, deglaze with vermouth. Stir in tomatoes, herbs and garlic, and let it simmer in the oven for some time, then add the mushrooms. The stew was very nice with crunchy bread and egg noodles. While all the veal stews were very, very nice, I don’t know that they’re something that I’d really make much again: if I’ve got a taste for a stew, it’s far more likely to end up being from the all-star team–boeuf bourguignon or coq au vin. Still! Tasty.
