Saute Of Veal Marengo(A Good Party Dish. May Be Made Ahead.) - cooking recipe

Ingredients

3 lb. veal stew meat, cut into 2-inch pieces
2 to 3 Tbsp. olive oil (or more)
1 c. mixed yellow onions
salt and pepper to taste
2 Tbsp. flour
2 c. dry white wine or vermouth
1 lb. firm red tomatoes, peeled, juiced or chopped
1/2 tsp. basil or tarragon
1/2 tsp. thyme
3-inch strip orange peel
2 cloves garlic, mashed
1/2 lb. small fresh mushrooms

Preparation

Preheat oven to 325\u00b0.
Dry the veal on paper towels.
Heat oil in skillet (10 or 12-inch).
Brown meat on high heat, a few pieces at a time, and arrange in 4-quart casserole.
Lower heat to moderate and brown onions lightly in skillet 5 or 6 minutes.
Toss meat with flour, salt and pepper and heat 3 to 4 minutes to brown the flour lightly.
Remove from heat.
Add wine to onions in skillet and pour all into casserole and bring to simmer, stirring. Stir tomatoes into casserole; add herbs, garlic and orange peel. Again, bring to simmer; season lightly.
Set in oven, covered, for 1 1/4 or 1 1/2 hours to simmer.
Add mushrooms, basting, and return to oven for 15 minutes.
If necessary, skim fat off the sauce.
Then, also if necessary, thicken the sauce.
Correct seasonings.
Top with 2 tablespoons minced parsley or tarragon. Serve with noodles or rice for 6.