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

  1. Cut the veal shoulder into pieces.
  2. Wash and dry the button mushrooms, cut them
  3. Wash, peel and cut the carrots into small cubes.
  4. In a casserole dish, heat the olive oil.
  5. Season the pieces of veal with salt and pepper then place them in the casserole dish.
  6. Let them brown without stirring, then turn them over.
  7. 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.
  8. Add the white wine, carrots and mushrooms then cook for 5 minutes.
  9. Add the tomatoes, concentrate and garnished bouquet.
  10. Salt, pepper and add water so that the meat is completely covered, cover and simmer for 1 hour.
  11. Cook the Belgian Lutosa fries in a fryer (portion by 400g)

Newsletter

Email

Navigation

Linkedin Facebook-square Youtube Instagram

Subscribe to our  Newsletter

Receive our latest news and projects.

Email