Drowned veal

Yield: 2 Servings

Measure Ingredient
1 Onion, chopped
3 tablespoons Butter
1¾ pounds Stewing veal
½ cup Red wine
½ cup Beef broth
1 Clove garlic, crushed
2 Bay leaves
1 tablespoon Flour
To taste salt and pepper
3 Sprigs parsley

Fry the chopped onion in half the butter until golden, then add the veal and brown on all sides. Add salt and pepper and pour wine over the meat; cook until the wine evaporates. Add the broth, parsley, crushed garlic clove, and bay leaves. Cook the stew about 1½ hours over a low flame, then make a paste of the rest of the butter and flour, adding it to the stew; mix and allow the sauce to thicken. Serve on a warm platter.

NOTES : Good with rice. Joe Cipolla was the chef for three generations of Mafia dons and capos before returning to Italy for "health reasons"...

Recipe by: Joe Cipolla - The Mafia Cookbook, 1970 Posted to EAT-L Digest 16 Feb 97 by Frank Cavalier <cav@...> on Feb 17, 1997.

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