Ingredients
- 1 garlic clove (minced)
- 1/4 bacon (sliced)
- 2 lb veal shoulder (boneless)
- 2 c burgundy wine divided (red)
- 2 c veal stock
- 1 lb onions tiny
- 1/2 lb mushrooms
- 2 tb butter
- 3 tb flour
- 2 tb shallots
- 1 1/2 ts worcestershire sauce
- 1 t salt
- 1/8 ts black pepper
- 1 package carrots tiny
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.
