| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Stews, Meats |
6 |
Servings |
INGREDIENTS
| 1 |
|
Slice bacon |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Flour |
| 1 |
tb |
Tomato paste |
| 1 |
ts |
Salt |
| 2 |
ts |
Red wine vinegar |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Rosemary |
| 1 1/4 |
lb |
Cubed veal shoulder |
| 1/2 |
ts |
Marjoram |
| 2 |
|
Cloves garlic, minced |
| 1/4 |
ts |
Thyme |
| 2 |
c |
Water |
| 1/2 |
lb |
Small white onions, peeled |
| 1/2 |
c |
Dry red wine |
| 1/2 |
lb |
Small mushrooms |
INSTRUCTIONS
This is a really rich, flavorful stew and goes GREAT with the stuffed
onions (given below) and some french bread In a large non-stick saucepot,
cook bacon until crisp. Remove from pan, crumble and set aside.
Sift together flour, salt & pepper. Lightly coat veal cubes with this.
Add veal to saucepot and brown lightly on all sides. Add garlic and stir
for 30 seconds.
Add 1 1/2 cps water, wine, parsley, tomato paste, vinegar and herbs.
Stir in onions. Bring to a boil then cover & simmer for 45 minutes.
Add remaining 1/2 cp water, mushrooms and reserved bacon. Cover & simmer
another 15 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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