| 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 |
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 |
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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