Receta Veal Marengo, Slow Cooker Version; Christmas culling
Veal Marengo, Slow Cooker Version Total time: 7 hours Ingredients: 16oz (480gr) veal, suitable for braising, cut into 1 1/2 inch (4cm) pieces 3 tbs flour 1/4 tsp celery salt 1/2 tsp smoked paprika 1 tbs olive oil 2 tbs tomato paste 2 cloves garlic, minced 1/2 cup (4oz, 120ml) beef broth 1 cup (8oz, 240ml) dry white wine 1 bouquet garni 1 tsp dried thyme 10 – 12 medium shallots, peeled, left whole 4oz (120gr) mushrooms, trimmed, sliced 2 tbs cornstarch (maizena) dissolved in 3 tbs water, if needed Instructions: Combine flour, salt and paprika in a food bag. Add veal and toss to coat. Heat oil in a large skillet over medium-high heat. Add the veal and brown on all sides. Remove to a plate. Add shallots to skillet and brown lightly. Add any remaining flour mixture and stir. Add beef broth and stir until thickened. Add shallots and broth to slow cooker. Top with veal, then mushrooms. Add white wine, tomato paste, garlic, and thyme to skillet; stir to combine and pour over mushrooms. Tuck in the bouquet garni. cover and cook, low heat, 6 – 7 hours. 30 minutes before ready to eat, stir and determine if sauce is thick enough. If not stir in as much of the cornstarch mixture as you think is needed. I didn’t use any. Spoon onto a platter and serve.