Sautéed veal Marengo type
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Marengo-style veal is a delicious dish on a low heat. Thanks to its cooking time, the veal is delicately tender and flavoured with shallots, onions and the bouquet of herbs. Simmered with mushrooms and tomatoes, all that is missing is beautiful fresh pasta or steamed potatoes to make a good meal.
It is called “Marengo”, in memory of the dish served after Bonaparte’s victory over the Austrians in 1800 in the small village of Marengo in Italian Piedmont.
For 1 to 2 persons
Type of dish
Sautéed beef 53%, beef broth (flavors [gluten], salt, vegetables [celery], animal fat, glucose syrup, beef 2.5%, spices, dextrose), mushrooms, white wine, bacon, spring onions, shallots, duck fat, butter, cream, water, tomato puree, salt, corn starch, wheat flour, color E150b, sugar, pepper, parsley, nutmeg
Average nutritional composition per 100 g of finished product
Energy : 498 kJ (119 kcal)
Fat : 7.0 g of which saturated fatty acids: 3.1 g
Carbohydrates : 2.4 g of which sugars : 0.7 g
Protein : 11 g
Salt : 0.94 g