Chef Galati's Spezzatino

2 hours Prep: 10 minutes Cook: 1 hours

201 calories per serving view nutrition facts

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1/4	pound	bacon	sliced
2	pounds	veal shoulder	boneless, cubed
2	tablespoons	shallots	minced
1	medium	garlic clove
3	tablespoons	flour, all-purpose
2	cups	beef stock	prefer veal stock if possible
1	teaspoon	salt
1/8	teaspoon	black pepper
2	cups	red burgundy wine	divided
1 1/2	teaspoons	worcestershire sauce
2	tablespoons	butter
1/2	pound	mushrooms
1	can	carrots
1	pound	onions	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; sauté 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; sauté 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.

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Serving Size 227g

Amount per Serving

Calories 201 54% of calories from fat