Side Pannel
Chef Galati's Spezzatino Di Vitello (Veal Stew)
Chef Galati's Spezzatino Di Vitello (Veal Stew)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 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 ts 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
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.
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.
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