Recipe - Microwave Veal Marengo

2 pound Veal stew meat; cut in 1"
cubes
Three fourths teaspoon Salt
1/8 teaspoon Freshly ground pepper
2 tablespoon Flour; divided
6 teaspoon Olive oil; divided
1 tablespoon Butter or margarine
2 cup Chopped onion
1 teaspoon Minced garlic
1 teaspoon Chopped fresh thyme; or 1/4
tsp. dried
14 ounce Plum tomatoes; drained and
chopped
Three fourths cup White wine
1 Piece orange peel; 2"x1"
8 ounce Small mushrooms; halved
Cooked egg noodles; optional

1. Pat veal dry on paper towels; sprinkle with salt and pepper. Toss half
the veal with 1 tablespoon flour in bowl.

2. Heat 2 teaspoons oil in large skillet over mediumhigh heat. Add floured
veal and brown on all sides, 5 minutes. Transfer pieces to 3quart
microwaveproof casserole with lid. Repeat browning with 2 more teaspoons
oil and remaining flour and veal; transfer to casserole.

3. Melt butter in same skillet over mediumhigh heat. Add onions and cook
until softened, 3 minutes. Stir in garlic and thyme; cook 30 seconds. Add
tomatoes and wine; bring to boil. Boil 1 minute, scraping up any browned
bits at bottom of pan. Add mixture to casserole with orange peel, tossing
to coat veal.

4. Cover casserole and microwave on High until veal is tender, 35 minutes,
stirring every 10 minutes. Let stand covered 5 minutes. Meanwhile, heat
remaining 2 teaspoons oil in skillet over medium heat. Add mushrooms and
cook until golden; stir into casserole. Serve with buttered egg noodles.
Makes 6 servings.

NOTES : Yes, you can create a sumptuous stew in the microwavejust brown
the meat first. Originally named for a Napoleonic victory in 1800, our veal
Marengo is a timesaving triumph.
Recipe by: Ladie's Home Journal http://www.lhj.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
16, 1998