Veau Marengo - a dish with a Napoleonic history

Today my husband cooked Veau Marengo, which is a kind of mulligan or stew.

It was first cooked at the time of the Battle of Marengo, where Napoleon Bonaparte fought a victory against the Austrians in Italy on 14 June 1800.

After the battle, no food was available and Napoleon's cook had to take what was left in his field kitchen.
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Therefore, the ingredients are very common:
Veal, onions, garlic, tomatoes, green olives, mushrooms, salt, pepper, thyme, bay leaves, parsley, olive oil. We had it with basmati rice!

After meal, I listened to some music I had not heard for many years:

MATT BIANCO:HALF A MINUTE

(click to listen)

What a song for a lazy Sunday afternoon!