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  Recipe Home » Main Course » Chef Galati's Spezzatino Di Vitello (Veal Ste
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  Chef Galati's Spezzatino Di Vitello (Veal Ste
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 285
Ingredients:
1/4 lb Bacon, sliced, diced
2 lb Veal shoulder, boneless, in 1" cubes
2 tbsp Shallots (or onions), minced
1 medium Garlic clove, minced
3 tbsp Flour
2 cup Veal stock (or chickn broth)
1 tsp Salt
1/8 tsp Black pepper
2 cup Red Burgundy wine, divided
1 1/2 tsp Worcestershire Sauce
2 tbsp Butter
1/2 lb Mushrooms, small, fresh
1 can 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.
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