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CATEGORY CUISINE TAG YIELD
Main dish, Sthrn/livng 6 Portions

INGREDIENTS

1/4 lb Bacon, sliced diced
2 lb Veal shoulder, boneless
in 1" cubes
2 T Shallots, or onions minced
1 Garlic clove, minced
3 T Flour
2 c Veal stock, or chickn broth
1 t Salt
1/8 t Black pepper
2 c Red Burgundy wine, divided
1 1/2 t Worcestershire Sauce
2 T Butter
1/2 lb Mushrooms, small fresh
1 Carrots, tiny whole draind
14 to 15 oz. can
1 lb Onions, tiny white cooked

INSTRUCTIONS

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.  SOURCE: a Lea & Perrins Worcestershire
Sauce advertisement in Southern  Living Magazine, sometime in 1979.
Typed for you by Nancy Coleman.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 418
Calories From Fat: 159
Total Fat: 17.7g
Cholesterol: 241.4mg
Sodium: 663.3mg
Potassium: 689.3mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: <1g
Protein: 56.7g


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