Yield: 2 Servings
|1¾ pounds||Stewing veal|
|½ cup||Red wine|
|½ cup||Beef broth|
|1||Clove garlic, crushed|
|To taste salt and pepper|
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.