Chef Galati’s Spezzatino Di Vitello (veal Stew)
| 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)
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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