|1 each||Slice bacon|
|2 tablespoons||Chopped parsley|
|1 tablespoon||Tomato paste|
|2 teaspoons||Red wine vinegar|
|1¼ pounds||Cubed veal shoulder|
|2 eaches||Cloves garlic, minced|
|½ pounds||Small white onions, peeled|
|½ cup||Dry red wine|
|½ pounds||Small mushrooms|
This is a really rich, flavorful stew and goes GREAT with the stuffed onions (given below) and some french bread In a large non-stick saucepot, cook bacon until crisp. Remove from pan, crumble and set aside.
Sift together flour, salt & pepper. Lightly coat veal cubes with this. Add veal to saucepot and brown lightly on all sides. Add garlic and stir for 30 seconds.
Add 1½ cps water, wine, parsley, tomato paste, vinegar and herbs.
Stir in onions. Bring to a boil then cover & simmer for 45 minutes.
Add remaining ½ cp water, mushrooms and reserved bacon. Cover & simmer another 15 minutes.
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