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VEAL MARENGO

Soak the olives in a bowl of warm water to remove the saltiness.  In an ovenproof casserole or Dutch oven heat the oil and brown the meat on all sides.  Remove the meat with a slotted spoon and set aside.  Add the onions to the saucepan and cook until transparent, about 5 minutes, stirring occasionally.  Stir in the tomatoes and garlic and cook until softened, scraping the bottom of the pan with a wooden spoon to release any attached meat particles.  Stir in the mushrooms, tomato purŽe, white wine, bouquet garni, sugar, salt and pepper.  Cover and simmer for 20-25 minutes. Remove the bouquet garni from the casserole and discard.  Return the meat to the casserole.  Cover and simmer for about 1 hour.  Ten minutes before serving, stir in the olives.  Serve sprinkled with the parsley.  This dish is often accompanied by fried sausage links or smoked diced bacon.
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3 lb shoulder of veal, cut into 1-inch cubes
1/2 lb mushrooms, quartered
4 tomatoes, quartered
1 tbsp tomato purŽe
2 onions, chopped
1 garlic clove, crushed
1 bouquet garni
24 green olives,  pitted
2 cups dry white wine
2 tsp sugar
2 tbsp olive oil
1 tbsp freshly chopped parsley
salt and pepper
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30
mn
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90
mn
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Ile-de-France
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Meat
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Vin de Cassis
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