• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, D
MineralsCopper, Natrium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 pounds Bacon; sliced, diced

  2. 2 pounds Veal shoulder; boneless, in

  3. 1" cubes

  4. 2 tablespoons Shallots (or onions); minced

  5. 1 medium Garlic clove; minced

  6. 3 tablespoons Flour

  7. 2 cups Veal stock (or chickn broth)

  8. 1 teaspoon Salt

  9. teaspoon Black pepper

  10. 2 cups Red Burgundy wine; divided

  11. 1 1/2 teaspoon Worcestershire Sauce

  12. 2 tablespoons Butter

  13. pounds Mushrooms; small, fresh

  14. 1 can Carrots; tiny, whole, draind (14 to 15 oz. can)

  15. 1 pounds Onions; tiny, white; cooked

Instructions Jump to Ingredients ↑

  1. Saute bacon in large saucepot until crisp. Remove bacon leaving 2 tablespoons drippings in pot; set bacon aside. Heat drippings until hot.

  2. Add veal, a few pieces at a time; brown on all sides; remove and set aside.

  3. Add shallots and garlic; saute 2 minutes. Add flour; cook and stir 1 minutes. Return veal to pot. Stir in stock, salt, pepper, 1-½ cups wine and Worcestershire sauce. Bring to boiling point. Simmer, covered, until veal is tender. about 1-½ 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.

  4. SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.


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