Recipe

Veal Marengo with his Belgian Fries

Ingredients

  • 600g of Lutosa Belgian fries
  • 600g of veal stew and veal shoulder
  • 1 onion
  • 2 shallots
  • 2 Carotts
  • 1 glove of garlic
  • 1 can of peeled tomatoes
  • 250g of mushrooms
  • 2 tablespoons of wheat flour
  • 2 teaspoon of tomato paste
  • 200ml of dry white wine
  • 1 bunch of parsley
  • 1 garnished bouquet with thyme and bay leaf
  • 2 tablespoon of olives oil
  • 2 pinches of salt
  • 2 pinches of pepper

Preparation

  • Cut the veal shoulder into pieces.
  • Wash and dry the button mushrooms, cut them
  • Wash, peel and cut the carrots into small cubes.
  • In a casserole dish, heat the olive oil.
  • Season the pieces of veal with salt and pepper then place them in the casserole dish.
  • Let them brown without stirring, then turn them over.
  • Then wash and finely chop the parsley, Add the wheat flour and stir over low heat with a wooden spoon until the flour turns golden.
  • Add the white wine, carrots and mushrooms then cook for 5 minutes.
  • Add the tomatoes, concentrate and garnished bouquet.
  • Salt, pepper and add water so that the meat is completely covered, cover and simmer for 1 hour.
  • Cook the Belgian Lutosa fries in a fryer (portion by 400g)

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