Chef Galati's Spezzatino Di Vitello (Veal Stew) Recipe
Servings: 6
Ingredients
- 1/4 lb Bacon, sliced, diced
- 2 lb Veal shoulder, boneless, in 1" cubes
- 2 Tbsp. Shallots (or possibly onions), chopped
- 1 med Garlic clove, chopped
- 3 Tbsp. Flour
- 2 c. Veal stock (or possibly chickn broth)
- 1 tsp Salt
- 1/8 tsp Black pepper
- 2 c. Red Burgundy wine, divided
- 1 1/2 tsp Worcestershire Sauce
- 2 Tbsp. Butter
- 1/2 lb Mushrooms, small, fresh
- 1 can Carrots, tiny, whole, draind (14 to 15 ounce. can)
- 1 lb Onions, tiny, white, cooked
Directions
- Saute/fry bacon in large saucepot till crisp. Remove bacon leaving 2 Tbsp. drippings in pot; set bacon aside. Heat drippings till warm.
- Add in veal, a few pcs at a time; brown on all sides; remove and set aside.
- Add in shallots and garlic; saute/fry 2 min. Add in flour; cook and stir 1 min. Return veal to pot. Stir in stock, salt, pepper, 1-1/2 c. wine and Worcestershire sauce. Bring to boiling point. Simmer, covered, till veal is tender. about 1-1/2 hrs. In skillet heat butter; add in mushrooms; saute/fry 3 mintues; keep hot. Add in carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 min of cooking. Spoon into serving casserole. Sprinkle with minced parsley, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 6 servings | |
| Calories 384 | |
| Calories from Fat 137 | 36% |
| Total Fat 15.32g | 19% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 1131mg | 47% |
| Potassium 843mg | 24% |
| Total Carbs 18.61g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.51g | 4% |
| Protein 28.75g | 46% |
