Ingredients
- 2 garlic (cloves)
- 475 ml water
- 325 gr cubed veal shoulder
- 120 ml dry wine (red)
- 110 gr onions (white)
- 80 gr mushrooms
- 10 ml wine vinegar (red)
- 6 gr tomato paste
- 5 gr flour
- 3 gr salt
- 1 gr parsley (chopped)
- 1 gr rosemary
- 1 gr thyme
- 1 gr pepper
- 1 gr 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 1.5 cps water, wine, parsley, tomato paste, vinegar and herbs. Stir in onions. Bring to a boil then cover & simmer for 45 minutes. Add remaining half cp water, mushrooms and reserved bacon. Cover & simmer another 15 minutes.
