*  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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