Veal Marengo from the Plaza Hotel

• lbs veal shoulder, cubed↗3
• cup flour↗1⁄2
• teaspoon salt↗1
• teaspoon fresh ground pepper↗1⁄2
• tablespoons olive oil↗4
• large onion, chopped↗1
• garlic clove, minced↗1
• cup dry white wine↗1
• tablespoons brandy↗3
• large tomatoes, peeled and chopped↗2
• bay leaf↗1
• sprigs parsley↗2
• teaspoon leaves thyme, crumbled↗1
• lb mushroom↗1
• ounces chopped truffles4
• cup chopped parsley1⁄4

Step-by-step instructions

1. 1

   Coat veal shoulder with flour mixed with salt and pepper.

2. 2

   Brown in hot oil in a large skillet. Remove veal to casserole pot or dish.

3. 3

   Saute onion and garlic in the same skillet until it's golden. Deglaxe the pan with white wine and Brandy.

4. 4

   Stir in chopped tomatoes and add to casserole with bay leaf, 2 sprigs parsley and thyme.

5. 5

   Cover casserole.

6. 6

   Bake in moderate oven at 350 degrees for 45 minutes, or until veal is almost tender.

7. 7

   Add mushroom caps and bake 10 minutes longer, or until the veal is tender.

8. 8

   Garnish with chopped truffles and chopped parsley.