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Slow Cooker Veal Marengo https://www.metro.ca/userfiles/image/recipes/mijote-veau-marengo-mijoteuse-5657.jpg PT25M PT6H20M PT6H45M
In a bowl, toss veal in seasoned flour to coat.In a skillet, heat oil over medium-high heat and brown veal cubes.Transfer veal to a slow cooker.In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.Add white wine and reduce by half.Stir mixture into the slow cooker and add beef broth.Cover and cook on low for about 6 hours.Add mushrooms, pearl onions and olives.Cover and cook on high for 15 minutes.When meat is done, adjust seasoning and check consistency of sauce.Stir in chopped parsley.
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2 1/4 lb (1 kg) cubed stewing veal 3 Tbsp. (45 mL) flour Salt and pepper to taste 2 Tbsp. (30 mL) canola oil 1 onion, minced 2 garlic cloves, chopped 2 Tbsp. (30 mL) tomato paste 1 cup (250 mL) diced tomatoes 2/3 cup (170 mL) dry white wine 3 cups (750 mL) beef broth 227 g package white mushrooms, quartered 1 cup (250 mL) pearl onion 12-15 olive chopped fresh parsley, as needed
Slow Cooker Veal Marengo

Slow Cooker Veal Marengo

Rate this recipe
19 Votes
  • Lactose-free
6
servings
0:25
Preparation
6:20
COOKING
6:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 1/4 lb
    (1 kg)
    cubed stewing veal
  • 3 Tbsp.
    (45 mL)
    flour
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  • Salt and pepper to taste
  • 2 Tbsp.
    (30 mL)
    canola oil
  • 1
    onion, minced
  • 2
    garlic cloves, chopped
  • 2 Tbsp.
    (30 mL)
    tomato paste
  • 1 cup
    (250 mL)
    diced tomatoes
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  • 2/3 cup
    (170 mL)
    dry white wine
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  • 3 cups
    (750 mL)
    beef broth
  • 227 g
    package white mushrooms, quartered
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  • 1 cup
    (250 mL)
    pearl onion
  • 12-15
    olive

  • chopped fresh parsley, as needed
Imprimer ma sélection

Preparation

In a bowl, toss veal in seasoned flour to coat.

In a skillet, heat oil over medium-high heat and brown veal cubes.

Transfer veal to a slow cooker.

In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.

Add white wine and reduce by half.

Stir mixture into the slow cooker and add beef broth.

Cover and cook on low for about 6 hours.

Add mushrooms, pearl onions and olives.

Cover and cook on high for 15 minutes.

When meat is done, adjust seasoning and check consistency of sauce.

Stir in chopped parsley.

Source : Académie Culinaire

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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