Chef Galati's Spezzatino Di Vitello (Veal Ste

* Exported from MasterCook *

CHEF GALATI'S SPEZZATINO DI VITELLO (VEAL STE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Bacon -- sliced, diced
2 lb Veal shoulder -- boneless,
-in 1" cubes
2 tb Shallots (or onions) -- minced
1 md Garlic clove -- minced
3 tb Flour
2 c Veal stock (or chickn broth)
1 t Salt
1/8 ts Black pepper
2 c Red Burgundy wine -- divided
1 1/2 ts Worcestershire Sauce
2 tb Butter
1/2 lb Mushrooms -- small, fresh
1 cn Carrots -- tiny, whole, draind
-(14 to 15 oz. can)
1 lb 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, 1-1/2 cups wine and
Worcestershire sauce. Bring to boiling point. Simmer,
covered, until veal is tender. about 1-1/2 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.



- - - - - - - - - - - - - - - - - -