Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

LISTEN
Watch
on air now

Create a 3AW account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 3AW content and other benefits.


Joining is easy.

Advertisement
Advertisement
Advertisement

Dining with Den – Veal Marengo

Article image for Dining with Den – Veal Marengo

1kg of veal shoulder cut in 3 cm cubes (alternatively use pork or chicken)
1½ medium to large onions finely sliced
1 garlic clove, crushed
250g button mushrooms (wiped)
200ml white wine
200ml tomato puree (passata)
1 bouquet garni (2 sprigs of thyme, 1 bay leaf and 3 sprigs of parsley attached together)
1 tbsp plain flour
2 tbsp extra virgin olive oil
1 tbsp butter
1 tbsp finely chopped parsley
For the croutons
2 slices of bread, edges cut off
2 tbsp olive oil

Method

In a large sauté pan, heat the oil and butter on high and brown the meat in 2 batches to achieve the best coloration
Add the onions and stir to give them a nice coloration and add the flour stirring for a minute or so.
Add the garlic, wine and tomato puree. Add the bouquet garni and season with salt and pepper.
Cover the pan with a lid and cook on a simmer for 1h or until the meat is tender.
Add the mushrooms, stirring gently so they are well blended with the meat and cook for a further 10 minutes with the lid on.
Make the croutons: cut the bread into small triangles or any shape you like. Place the oil in a frying pan and fry these croutons quickly on both sides.
Pour the veal stew in a serving dish, sprinkle with parsley and place the croutons around.

Advertisement