Sauté de veau Marengo

03 — Method

1. Take the veal shoulder out of the fridge 30 minutes before cooking. Season the cubes all over and toss with the flour to coat.
2. Peel and thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and crush them. Wipe the mushrooms clean with a damp paper towel and quarter them.
3. Heat 2 tbsp olive oil and 15 g (1 tbsp) butter in the large Dutch oven over high heat. Brown the floured veal in batches for 8 minutes on all sides.
4. Set the veal aside. In the same pot, cook the onions 6 minutes over medium heat until golden. Add the garlic and tomato paste and cook 2 minutes, stirring.
5. Deglaze with the dry white wine, scraping up the browned bits. Reduce 3 minutes over high heat, then return the veal with the crushed peeled tomatoes.
6. Pour in hot chicken stock halfway up the meat and add the bouquet garni. Bring to a simmer, cover and cook 1 hour 15 over very low heat, stirring occasionally so nothing sticks.
7. Meanwhile, sauté the mushrooms separately in the remaining butter for 5 minutes over high heat until golden, so they don't water down the sauce.
8. Add the mushrooms for the last 15 minutes. It's ready when the veal is fork-tender. Adjust the seasoning, sprinkle with chopped parsley and serve with rice pilaf.