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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