{"id":674,"date":"2011-08-19T16:47:35","date_gmt":"2011-08-19T16:47:35","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=674"},"modified":"2011-08-19T16:47:35","modified_gmt":"2011-08-19T16:47:35","slug":"veal-marengo","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=674","title":{"rendered":"VEAL MARENGO"},"content":{"rendered":"<h1><strong>\u00bc cup olive oil<\/strong><\/h1>\n<h1><strong>2 \u00bd # lean boneless veal cut in small bite sized pieces<\/strong><\/h1>\n<h1><strong>1 medium onion chopped<\/strong><\/h1>\n<h1><strong>1 cup white vermouth<\/strong><\/h1>\n<h1><strong>1 cup beef broth<\/strong><\/h1>\n<h1><strong>1\u00a0\u00a0 16 oz can Italian plum tomatoes drained<\/strong><\/h1>\n<h1><strong>1 clove garlic minced<\/strong><\/h1>\n<h1><strong>Salt and pepper<\/strong><\/h1>\n<h1><strong>1 small bay leaf<\/strong><\/h1>\n<h1><strong>Pinch of thyme<\/strong><\/h1>\n<h1><strong>\u00bc cup butter<\/strong><\/h1>\n<h1><strong>\u00bd # pearl onions peeled<\/strong><\/h1>\n<h1><strong>\u00bd # mushrooms<\/strong><\/h1>\n<h1><strong>1 T. flour<\/strong><\/h1>\n<h1><strong>\u00bc cup cold water<\/strong><\/h1>\n<p><strong>Heat oil, brown veal.\u00a0Remove veal and saut\u00e9 onion.<br \/>\nReturn veal to pan.\u00a0 Add next 7 ngredients and bring to boil.\u00a0 Cover and<br \/>\nsimmer for 45 minutes.\u00a0 Heat butter in a killet.\u00a0 Brown onions and<br \/>\nmushrooms.\u00a0 Add to mean mix and simmer 15 inutes more.\u00a0 Stir together flour and water until smooth and stir into boiling mixture.\u00a0 Cool until thick.\u00a0 Pour sauce over meat and serve.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bc cup olive oil 2 \u00bd # lean boneless veal cut in small bite sized pieces 1 medium onion chopped 1 cup white vermouth 1 cup beef broth 1\u00a0\u00a0 16 oz can Italian plum tomatoes drained 1 clove garlic minced &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=674\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[5,188],"class_list":["post-674","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-beef","tag-veal"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=674"}],"version-history":[{"count":2,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/674\/revisions"}],"predecessor-version":[{"id":676,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/674\/revisions\/676"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}