Title: Chef Galati's Spezzatino Di Vitello (Veal Stew)
Categories: Entree Southern
Yield: 6 Portions

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

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; saute 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; saute 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.

SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.

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