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Le Chaudron recipe
Sauté de veau Marengo (Cookéo)
Veal Marengo (Cookeo)
⏱ 50 minServes 6Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
900 g (32 oz)veal shoulder, cubed
250 g (9 oz)button mushrooms
400 g (14 oz)tomatoes, chopped
2onions
2 clovesgarlic
150 ml (⅔ cup)white wine
1bouquet garni
- 900 g (32 oz) veal shoulder, cubed
- 250 g (9 oz) button mushrooms
- 400 g (14 oz) tomatoes, chopped
- 2 onions
- 2 cloves garlic
- 150 ml (⅔ cup) white wine
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 8 minutes and sear the veal on all sides until well browned.
- Add the sliced onions and crushed garlic, sweat on BROWN mode, then deglaze with the white wine, scraping up the browned bits.
- Add the crushed tomatoes and bouquet garni, stir and add liquid to just cover the meat.
- Close the lid and run PRESSURE COOK mode for 20 minutes.
- Release the pressure slowly, open the lid and add the sliced mushrooms.
- Run SIMMER mode for 10 minutes, lid off, to cook the mushrooms and reduce the sauce. Adjust the seasoning and serve hot.
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