veal stew
| Measure | Ingredient |
|---|---|
| 1 each | Slice bacon |
| 2 tablespoons | Chopped parsley |
| 2 tablespoons | Flour |
| 1 tablespoon | Tomato paste |
| 1 teaspoon | Salt |
| 2 teaspoons | Red wine vinegar |
| ⅛ teaspoon | Pepper |
| 1 teaspoon | Rosemary |
| 1¼ pounds | Cubed veal shoulder |
| ½ teaspoon | Marjoram |
| 2 eaches | Cloves garlic, minced |
| ¼ teaspoon | Thyme |
| 2 cups | Water |
| 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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