Veal Marengo

A veal sauté slowly cooked in a white wine tomato sauce with mushrooms and carrots. Tender and fragrant, it is a traditional slow-cooked dish, balanced and rich in lean protein.

Preparation: 20 min  |  Cooking: 75 min  |  Servings: 4  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 465 kcal · 59 g protein · 16 g carbohydrate · 14 g fat

Ingredients

• 800 g of diced veal
• 2 tins of chopped tomatoes
• 300 g of mushrooms
• 3 carrots
• 200 ml of white wine
• 1 onion
• 1 bouquet garni

Method

1. Brown the veal, then set aside.
2. Soften the onion and carrots, then deglaze with the white wine.
3. Add the tomatoes and the veal, and simmer for 1 hour.
4. Add the mushrooms and continue for 15 minutes.

Nutritional benefits

Veal is a lean meat rich in quality protein and iron, and the vegetables add fibre and vitamins. Simmered in a wine and tomato sauce rather than a cream one, this dish stays light and balanced. The long cooking time makes it tender without any added fat. Naturally gluten-free and lactose-free.

Variations and substitutions

• With chicken or turkey.
• Alcohol-free: use stock.
• With olives added.
• Served with rice or wholewheat pasta.

Storage and making ahead

Even better reheated; keeps for 3 days and can be frozen. A good batch cooking dish.

💡 Good to know

Long, gentle cooking makes the veal tender: do not rush the simmering.

Read more

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes · lactose-free recipes.

The foods in this recipe: veal · tomatoes · mushrooms · carrots · white wine.

You might also like these recipes: Salmon, avocado and edamame poke bowl · Rice, tuna and sweetcorn salad · Chicken, quinoa and avocado salad.