*  Exported from  MasterCook  *
 
               CHEF GALATI'S SPEZZATINO DI VITELLO (VEAL STE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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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