Veal cutlet marengo Recipe

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Main Course

Main Course - Meat

Veal cutlet marengo

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Ingredients:
2 pounds veal cutlet
2 tablespoons oil
3 tablespoons cooking fat or salad oil
1 cup canned tomato pulp
2 tablespoons tomato puree
1 teaspoon salt
1/2 cup dry white wine
1/2 teaspoon pepper
2 onions, minced
1 cup sliced mushrooms
1 clove garlic, minced

Directions:
Brown veal well on both sides in a large frying pan. Add tomato puree and dry white wine. In another pan saute onions and garlic in oil. Add tomato pulp, salt, and pepper. Heat thoroughly and pour over cutlet. Cover pan and simm er slowly for 2 hours. Just before serving add mushrooms which have been sautecd in hot fat for a few minutes. Serves 5 to 6.