Veal Marengo

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 2 Hours

Ready In: 2 hrs 10 mins

3¼ lb - Veal

2 tablespoons - Olive Oil

2 oz - Butter

2 - Onions

2 - Shallots

8 oz - Mushrooms

2 tablespoons - Plain flour

2 tablespoons - Tomato concentrate

5 fl oz - White wine (roughly equal to one glass)

1 small bunch - Parsley

1 - Bouquet garni

- Salt & Ground pepper

Trim any fat off the meat and cut into cubes about 1½" (4cm) wide. Finely chop the parsley sprigs. Peel the onions and shallots. Finely chop ONE onion and the shallots and mix together with the parsley. Slice the second onion.
Heat a large casserole dish, cocotte or Dutch oven. Add the oil and butter and quickly brown the meat. Add the chopped onions, shallots and parsley and sprinkle over the flour. Turn the heat down to low and stir until the flour begins to change colour to blonde (not too brown).
Roughly chop the tomatoes and add to the dish. Add the wine then season with salt and freshly-ground black pepper. Add the bouquet garni then cover the pot and cook very gently for 1½ hours (turning the mixture once or twice during cooking).
After 1½ hours, stir in the tomato purée (concentrated tomato paste). Cut the mushrooms into bite-size pieces and add to the pan. Allow to cook for a further 30 minutes.
Remove the bouquet garni and any obvious tomato skins and serve hot with lovely creamy Champ