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Veal Marengo

A quick and traditional recipe for when your family is starving!

Weight Watchers Veal Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 32 minutes
Energy: 208 kcal / serving

Instructions

  • 1.   Peel and slice the onion and shallot. Peel and cut the 2 carrots into rounds. Heat the margarine in a pressure cooker, brown the sliced onion and veal pieces. When the meat starts to brown, add the shallot and carrots. Sprinkle with veal stock and moisten with 10 cl of hot water and white wine. Add the thyme and bay leaf, season with salt and pepper. Close the pressure cooker tightly and cook for 25 minutes over low heat.
  • 2.   After this time, open the pressure cooker, transfer the meat to a shallow dish. Add the cornstarch diluted in 3 tablespoons of water and the tomato paste, thicken over low heat for 5 minutes. Add the drained mushrooms and return the meat to the cooker. Mix well and continue cooking for 2 minutes over low heat. To serve, place the preparation in the shallow dish and sprinkle with chopped parsley.

Ingredients for servings

  • 1 onion
  • 1 shallot
  • 2 carrots
  • 1 teaspoon of margarine
  • 320 g of veal roast
  • 1 teaspoon of chicken broth
  • 100 ml of white wine
  • 1 teaspoon of thyme
  • 1 leaf of bay leaf
  • 1 tablespoon of cornstarch
  • 3 tablespoon of tomato paste
  • 400 g of button mushroom
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    208 kcal
    10 %
  • Fat
    4,69 g
    7 %
  • of which saturated
    1,58 g
    8 %
  • Carbohydrates
    12,3 g
    5 %
  • of which sugar
    ?
    ?
  • Protein
    21,86 g
    44 %
  • Fibers
    2,97 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.