Veal Marengo - cooking recipe

Ingredients

2 Tbsp. butter or margarine
2 Tbsp. pure vegetable oil
3 lb. veal shoulder, cut in 1 1/2-inch pieces
1 c. minced onion
1 clove garlic, minced
3 Tbsp. flour
1 c. dry white wine
1 (13 3/4 oz.) can chicken broth
1 (8 oz.) can tomato sauce
1 small bay leaf
1/4 tsp. leaf thyme, crumbled
1/4 c. butter or margarine
1 lb. small mushrooms
1 (1 lb.) can small boiled onions, well drained
1 c. sliced stuffed olives
salt
pepper
2 Tbsp. chopped parsley

Preparation

Heat 2 tablespoons butter or margarine and oil in heavy saucepan or Dutch oven over medium heat.
Brown veal on all sides, in several batches, removing meat as it browns.
Add onion and garlic to fat left in pan.
Cook 1 minute.
Sprinkle with flour. Cook 1 minute, stirring constantly.
Return meat to pan.
Add wine, chicken broth, tomato sauce, bay leaf and thyme.
Cover.
Bring to boiling.
Lower heat.
Simmer 1 hour or until meat is tender.
Melt 3 tablespoons butter or margarine in skillet over medium heat. Saute mushrooms until tender, stirring or tossing occasionally. Remove from skillet; reserve.
Melt 1 tablespoon butter or margarine in same skillet; add onion and saute until glazed a golden brown.
Add mushrooms, onion and olives to veal five minutes before meat is cooked.
Simmer 2 to 3 minutes.
Transfer meat and vegetables to serving dish with slotted spoon.
Keep warm.
Bring sauce to boiling.
Simmer 5 minutes, skimming fat as it comes to surface.
Correct seasoning with salt and pepper.
Strain sauce over meat and vegetables.
Sprinkle with chopped parsley.
Garnish with toast points, if desired.
Makes 6 servings.