Chef Galati's Spezzatino Di Vitello (Veal Stew)
| Yield: | 6 Portions |
| Categories: | Main Dishes |
| 1/4 | lb | Bacon; sliced, diced |
| 2 | lb | Veal shoulder; boneless, in 1" cubes |
| 2 | tb | Shallots (or onions); minced |
| 1 | md | Garlic clove; minced |
| 3 | tb | Flour |
| 2 | c | Veal stock (or chickn broth) |
| 1 | ts | Salt |
| 1/8 | ts | Black pepper |
| 2 | c | Red Burgundy wine; divided |
| 1 1/2 | ts | Worcestershire Sauce |
| 2 | tb | Butter |
| 1/2 | lb | Mushrooms; small, fresh |
| 1 | cn | Carrots; tiny, whole, draind (14 to 15 oz. can) |
| 1 | lb | Onions; tiny, white; cooked |
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