Veal Stew Marengo Style –

The day before, clean and dice the onions and sauté them with a handful of sage leaves and 4 tablespoons of oil. Add the meat and braise it. Extinguish with half a glass of white wine. Add the diced tomatoes and mushrooms, season with salt, cover and simmer gently for 45 minutes. Stir from time to time and add a little hot clear soup if necessary.

Add a little hot clear soup (can be a good ready-made product). Put the finished Geschnetzelte to cool and heat up again for serving. Serve with triangular slices of toast, previously toasted in butter until golden brown.

Veal cutlets “Marengo

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