Stews

Chef Galati’s Spezzatino Di Vitello (Veal Ste

Chef Galati’s Spezzatino Di Vitello (Veal Ste, a stews recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe.

Ingredients

• 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

Method

1. Saute bacon in large saucepot until crisp.
2. Remove bacon leaving 2 tablespoons drippings in pot; set bacon aside.
3. Heat drippings until hot.
4. Add veal, a few pieces at a time; brown on all sides; remove and set aside.
5. Add shallots and garlic; saute 2 minutes.
6. Add flour; cook and stir 1 minutes.
7. Return veal to pot.
8. Stir in stock, salt, pepper, 1-1/2 cups wine and Worcestershire sauce.
9. Bring to boiling point.
10. Simmer, covered, until veal is tender. about 1-1/2 hours.
11. In skillet melt butter; add mushrooms; saute 3 mintues; keep warm.
12. Add carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 minutes of cooking.
13. Spoon into serving casserole.
14. Sprinkle with chopped parsley, if desired.
15. Typed for you by Nancy Coleman.

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