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Veal stew

Yield: 6 Servings

Ingredients:

• 1 ea Slice bacon
• 2 tb Chopped parsley
• 2 tb Flour
• 1 tb Tomato paste
• 1 ts Salt
• 2 ts Red wine vinegar
• 1/8 ts Pepper
• 1 ts Rosemary
• 1 1/4 lb Cubed veal shoulder
• 1/2 ts Marjoram
• 2 ea Cloves garlic minced
• 1/4 ts Thyme
• 2 c Water
• 1/2 lb Small white onions peeled
• 1/2 c Dry red wine
• 1/2 lb Small mushrooms

Instructions:

This is a really rich flavorful stew and goes GREAT with the stuffed onions (given below) and some french bread In a large non-stick saucepot cook bacon until crisp. Remove from pan crumble and set aside. Sift together flour salt & pepper. Lightly coat veal cubes with this. Add veal to saucepot and brown lightly on all sides. Add garlic and stir for 30 seconds. Add 1 1/2 cps water wine parsley tomato paste vinegar and herbs. Stir in onions. Bring to a boil then cover & simmer for 45 minutes. Add remaining 1/2 cp water mushrooms and reserved bacon. Cover & simmer another 15 minutes.

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