*  Exported from  MasterCook  *

            Chef Galati's Spezzatino Di Vitello (Veal Stew)

Recipe By     : Lea & Perrins Worcestershire Sauce ad
Serving Size  : 6    Preparation Time :0:00
Categories    : Stews                               Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   lb           Bacon -- sliced, diced
   2       lb           Veal shoulder --
                        - boneless, cubed 1"
   2       tb           Shallots or onions -- minced
   1       cl           Garlic -- 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           Fresh small mushrooms
  14       oz           Can whole tiny carrots --
                        - drained
   1       lb           Tiny white onions -- cooked

  Saute bacon in large saucepot until crisp. Remove bacon leaving
  2 tb 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
  dish. Sprinkle with chopped parsley, if desired.
  
  Recipe FROM: Southern Living Magazine, 1979

  Typed by: Nancy Coleman


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