Close Topic Options

Chef Galati's Spezzatino Di Vitello Veal Stew

Recipe name:
Chef Galati's Spezzatino Di Vitello Veal Stew

Recipe category:
Main Dish

What are your thoughts about this interesting dish?

Recipe detials: Chef Galati's Spezzatino Di Vitello (Veal Stew)

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 ts 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.

Your opinion:
We will love to know how this recipe worked for you... please share your thoughts.

Chef Galati's Spezzatino Di Vitello Veal Stew

I'd like this thread chef galati's spezzatino di vitello veal stew could be elaborated speedily to know hopefully get the erroneous opinions about chef galati's spezzatino di from the truth.