Calf on la Marengo

Ingredients for Calf on la Marengo

Instructions for Calf on la Marengo

To prepare the Calf on la Marengo recipe, please follow these instructions:

Season the meat with salt and pepper. Heat the oil in a saucepan and season the pieces of meat in it. Pick them up

Rinse and peel the tomatoes. Dropping tomatoes just have to drip off. Remove the kernel and cut the tomato meat into smaller pieces.

Put the chopped onion and chopped garlic in the saucepan. Bring the tomatoes in, warm it through, add broth, white wine and spice pie, let it boil, foam any time and put the meat in the pan. Season with salt and pepper. Put on the lid and leave the dish tender under low heat for 3 / 4-1 hours until the meat is tender. Remove the spice bouquet.

Garnish:
Cut the root of the mushrooms, rinse them short and cold, dry them and beat them some of me in butter on a pan.

croutons:
Warm the grease up on the forehead and raise the flow slices golden on both sides. Let them lay short on greasy paper.

Serving:
Serve in low fat, put the mushrooms on top and serve the croutons.

tips:
Loose rice can accompany. The dish can be smoothly smoothed with 1 tbsp. Flour stirred smoothly with cold water.

Can be frozen.