Veal stew

Yield: 6 Servings

Measure Ingredient
1 each Slice bacon
2 tablespoons Chopped parsley
2 tablespoons Flour
1 tablespoon Tomato paste
1 teaspoon Salt
2 teaspoons Red wine vinegar
⅛ teaspoon Pepper
1 teaspoon Rosemary
1¼ pounds Cubed veal shoulder
½ teaspoon Marjoram
2 eaches Cloves garlic, minced
¼ teaspoon Thyme
2 cups Water
½ pounds Small white onions, peeled
½ cup Dry red wine
½ pounds Small mushrooms

This is a really rich, flavorful stew and goes GREAT with the stuffed onions (given below) and some french bread In a large non-stick saucepot, cook bacon until crisp. Remove from pan, crumble and set aside.

Sift together flour, salt & pepper. Lightly coat veal cubes with this. Add veal to saucepot and brown lightly on all sides. Add garlic and stir for 30 seconds.

Add 1½ cps water, wine, parsley, tomato paste, vinegar and herbs.

Stir in onions. Bring to a boil then cover & simmer for 45 minutes.

Add remaining ½ cp water, mushrooms and reserved bacon. Cover & simmer another 15 minutes.

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