• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Drowned Veal

  • Recipe Submitted by on

Category: Italian

 Ingredients List

  • 1 Onion, chopped
  • 3 tb Butter
  • 1 3/4 lb Stewing veal
  • 1/2 c Red wine
  • 1/2 c Beef broth
  • 1 Clove garlic, crushed
  • 2 Bay leaves
  • 1 tb Flour
  • To taste salt and pepper
  • 3 Sprigs parsley


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 1 1/2 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"...

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