Chef Galati's Spezzatino
Yield
6 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
bacon
sliced |
|
| 2 | pounds |
veal shoulder
boneless, cubed |
* |
| 2 | tablespoons |
shallots
minced |
|
| 1 | medium |
garlic cloves
|
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | cups |
red burgundy wine
divided |
* |
| 1 ½ | teaspoons |
worcestershire sauce
|
|
| 2 | tablespoons |
butter
|
|
| ½ | pound |
mushrooms
|
|
| 1 | can |
carrots
|
*
|
| 1 | pound |
onions
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
bacon
sliced |
|
| 907.2 | g |
veal shoulder
boneless, cubed |
* |
| 3E+1 | ml |
shallots
minced |
|
| 1 | medium |
garlic cloves
|
*
|
| 45 | ml |
all-purpose flour
|
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 473 | ml |
red burgundy wine
divided |
* |
| 7.5 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
butter
|
|
| 226.8 | g |
mushrooms
|
|
| 1 | can |
carrots
|
*
|
| 453.6 | g |
onions
cooked |
|
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.
