Chef Galati's Spezzatino

Directions

Sauté 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, 1½ cups wine and Worcestershire sauce.

Bring to boiling point. Simmer, covered, until veal is tender. about 1½ 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.