Veal Marengo (Piedmont)

Meat / Veal

Cut the veal into large cubes. Heat the oil in a large pan and brown the meat on all sides. Add the chopped onion, a little salt and a pinch of pepper. Sprinkle with flour and continue stirring until smoothly blended with the other ingredients.  Add the wine and stock, stirring constantly and scrapping all the crusty bits from the bottom and sides of the pan. Bring to a boil and add the tomatoes, garlic, bay leaf, and thyme. Cover the pan, lower the heat and simmer for 45 minutes, or until the meat is tender. 

Heat the butter in another pan and quickly brown the pearl onions without letting them soften. Discard the stalks from the mushrooms; wash and dry the caps, if necessary. Add the onions and mushrooms to the meat and cook for 15 minutes longer. Let the meat cool slightly so that the fat comes to the surface. Skim this off with a spoon and reheat the meat. Arrange the veal on a hot serving dish with the sauce poured over the top. Sprinkle with parsley and serve garnished with fried bread triangles.

Serves 6.