Chef galati's spezzatino di vitello (veal ste

Yield: 6 Portions

Measure Ingredient
¼ pounds Bacon; sliced, diced
2 pounds Veal shoulder; boneless, in 1" cubes
2 tablespoons Shallots (or onions); minced
1 medium Garlic clove; minced
3 tablespoons Flour
2 cups Veal stock (or chickn broth)
1 teaspoon Salt
⅛ teaspoon Black pepper
2 cups Red Burgundy wine; divided
1½ teaspoon Worcestershire Sauce
2 tablespoons Butter
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.

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