Crock Pot Veal Marengo

This recipe and more at www.vealrecipes.com Marengo, à la [muh-RENG-goh]A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.Sometimes scrambled eggs accompany the dish. Its said to have been created by Napoleons chef after the 1800 Battle of Marengo. preparation: 25 minutes cooking: 6 hours 20 minutes serves 6 Ingredients 2¼ lb. (1 kg) cubed stewing veal 6 tablespoons (45 ml) flour salt and pepper to taste 4 tablespoons (30 ml) oil 1 cup onion, minced 2 garlic cloves, chopped 2 tablespoons (30 ml) tomato paste 1 cup (250 ml) diced tomatoes 1 cup (250 ml) dry white wine 3 cups (750 ml) beef broth1 cup white mushrooms, quartered 1 cup (250 ml) pearl onions12 – 15 Kalamata olives *1/2 cup chopped fresh parsley, as needed Directons In a bowl, toss veal in seasoned flour to coat.In a skillet, heat oil over medium-high heat and brown veal cubes. Transfer veal to a slow cooker.In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes. Add white wine and reduce by half. Stir mixture into the slow cooker and add beef broth. Cover and cook on low for about 6 hours. Add mushrooms, pearl onions and olives. Cover and cook on high for 15 minutes. When meat is done, adjust seasoning and check consistency of sauce. Stir in chopped parsley. Serve over your favourite pasta noodles. * Kalamata Olives – One of the more popular varieties, these Greek black …