Ingredients
- 2 garlic (cloves)
- 2 c water
- 1 1/4 lb cubed veal shoulder
- 1/2 c dry wine (red)
- 1/2 lb onions (white)
- 1/2 lb mushrooms
- 2 t wine vinegar (red)
- 1 t tomato paste
- 2 t flour
- 1 t salt
- 2 t parsley (chopped)
- 1 t rosemary
- 1/4 t thyme
- 1/8 t pepper
- 1/2 t marjoram
- 1 slice bacon
This is a really rich, flavorful stew and goes GREAT with the stuffed onions (given below) and some french bread In a large non-stick saucepot, cook bacon until crisp. Remove from pan, crumble and set aside. Sift together flour, salt & pepper. Lightly coat veal cubes with this. Add veal to saucepot and brown lightly on all sides. Add garlic and stir for 30 seconds. Add 1 1/2 cps water, wine, parsley, tomato paste, vinegar and herbs. Stir in onions. Bring to a boil then cover & simmer for 45 minutes. Add remaining 1/2 cp water, mushrooms and reserved bacon. Cover & simmer another 15 minutes.
