This week’s French Fridays with Dorie recipe, Veal Marengo, is apparently “found on menus all over France” and was named in 1800 by Napoleon Bonaparte’s chef who made it in honour of Napoleon’s success at the Battle of Marengo (fighting Austrians on Italian soil). A basic stew of veal, tomatoes, onions and white wine, this version also contains mushrooms, parsley, baby potatoes and baby onions. And, in my case, beef instead of veal. Both Neil and I eat veal (in small quantities) but the weekend I made this it was bitterly cold and very wintery. I associate veal with spring so I went with beef and wasn’t disappointed. I used red wine instead of white and cooked all the vegetables in with the beef (Dorie calls for the meat and vegetables to be cooked separately) and it made a hearty stew perfect for temps of -30˚C! It also made the house smell amazing!
Get Dorie Greenspan’s recipe for Veal Marengo here or on page 264 of Around my French Table.
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