Chef galati's spezzatino di vitello (veal stew)
Last updated 6/12/2012 1:13:12 AM. Recipe ID 41515. Report a problem with this recipe.
Title: Chef galati's spezzatino di vitello (veal stew)
Categories: Main dish, Sthrn/livng
Yield: 6 Portions
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
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.
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