Yield: 6 Portions
|¼ pounds||Bacon; sliced, diced|
|2 pounds||Veal shoulder; boneless, in 1" cubes|
|2 tablespoons||Shallots (or onions); minced|
|1 medium||Garlic clove; minced|
|2 cups||Veal stock (or chickn broth)|
|⅛ teaspoon||Black pepper|
|2 cups||Red Burgundy wine; divided|
|1½ teaspoon||Worcestershire Sauce|
|½ pounds||Mushrooms; small, fresh|
|1 can||Carrots; tiny, whole, draind (14 to 15 oz. can)|
|1 pounds||Onions; tiny, white; cooked|
Saute bacon in large saucepot until crisp. Remove bacon leaving 2 tablespoons drippings in pot; set bacon aside. Heat drippings until hot. Add veal, a few pieces at a time; brown on all sides; remove and set aside. Add shallots and garlic; saute 2 minutes. Add flour; cook and stir 1 minutes. Return veal to pot. Stir in stock, salt, pepper, 1-½ cups wine and Worcestershire sauce. Bring to boiling point.
Simmer, covered, until veal is tender. about 1-½ hours. In skillet melt butter; add mushrooms; saute 3 mintues; keep warm. Add carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 minutes of cooking. Spoon into serving casserole. Sprinkle with chopped parsley, if desired.
SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.