Drowned veal
2 Servings
Ingredients
| Quantity | 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 | |
Directions
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.