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 t 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 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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