Veal Marengo

• 1/2 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 lb. boned veal shoulder
• 4 Tbsp. olive oil
• 1 large yellow onion, coarsely chopped
• 2 cloves garlic, minced
• 1 1/2 c. white wine
• 1/2 c. water
• 1/4 c. tomato paste
• 1/2 tsp. each thyme and tarragon
• 1 tsp. orange peel
• 6 oz. sliced mushrooms

1. Preheat oven to 325u0b0.
2. In a shallow bowl, blend the flour, salt and pepper. Dredge veal in mix.
3. Heat 3 tablespoons oil over medium-high heat for 1 minute.
4. Add veal.
5. Brown on all sides, 5 to 7 minutes.
6. Transfer to casserole.
7. Add remaining oil, onion and garlic to skillet.
8. Saute, stirring over medium heat, until the onion is soft, about 5 minutes.
9. Add wine, water, tomato paste, thyme, tarragon and orange peel. Bring to a boil over medium-high heat.
10. Pour the mixture over the veal. Cover and bake for 2 hours.
11. Add mushrooms.
12. Re-cover and bake 30 minutes.

flour, salt, pepper, veal shoulder, olive oil, yellow onion, garlic, white wine, water, tomato paste, thyme, orange peel, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=560415 (may not work)