Chef Galati's Spezzatino Di Vitello (Veal Stew)
13
13
Ingredients
| ¼ | pound |
bacon
, diced |
|
| 2 | pounds |
veal shoulder
boneless, in 1" cubes |
* |
| 2 | tablespoons |
shallots
(or onions) |
|
| 1 | each |
garlic cloves
medium, minced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
beef stock
(or chicken broth), 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
small, fresh |
|
| 1 | can |
carrots
tiny, drained, (14 to 15 oz. can) |
* |
| 1 | pound |
onions
tiny, white, 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.
Nutrition Facts
Serving Size 342g (12.1 oz)Amount per Serving
Calories 30553% of calories from fat
% Daily Value *
Total Fat 18g
28%
Saturated Fat 8g
38%
Trans Fat
0g
Cholesterol 46mg
15%
Sodium 1552mg
65%
Total Carbohydrate
7g
7%
Dietary Fiber 3g
11%
Sugars g
Protein
34g
Vitamin A 5%
•
Vitamin C 18%
Calcium 5%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
