Chef Galatis Spezzatino Di Vitello (veal Ste Recipe

Chef Galatis Spezzatino Di Vitello (veal Ste Recipe

Yield: 6 Portions
Recipe by luhu.jp

Ingredients:
1/4 lbs: Bacon, sliced, diced
2 lbs: Veal shoulder, boneless, in 1" cubes
2 tbsp: Shallots (or onions), minced
1 medium: Garlic clove, minced
3 tbsp: Flour,
2 cup: Veal stock, or chickn broth
1 tsp: Salt,
1/8 tsp: Black pepper,
2 cup: Red Burgundy wine, divided
1 1/2 tsp: Worcestershire Sauce,
2 tbsp: Butter,
1/2 lbs: Mushrooms, small, fresh
1 can: Carrots, tiny, whole, draind (14 to 15 oz. can)
1 lbs: Onions, tiny, white; cooked

Directions:

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.


Source from luhu.jp