Veal And Mushroom Stew Recipe
Ingredients
2 pounds veal for stew, cut into 1 1/4 inch chunks
1/4 cup all-purpose flour
4 slices bacon, diced
1 medium-sized onion, sliced
2 tablespoons salad oil
1 pound small mushrooms
1 teaspoon salt
1/2 teaspoon thyme leaves
1 cup water
1/2 cup vermouth or other dry white wine
Directions
1. Coat veal with flour. In 5-quart Dutch oven over medium heat, cook bacon; drain on paper towels. In drippings, cook veal, one-fourth at a time, until browned, removing pieces as they brown to bowl.
2. To same Dutch oven over medium heat, add onion and salad oil; cook until onion is tender. Stir in mushrooms, salt, and thyme; cook 5 minutes. Stir in water and vermouth. Add veal; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hours, stirring occasionally, until veal is tender. Sprinkle with bacon.
2. To same Dutch oven over medium heat, add onion and salad oil; cook until onion is tender. Stir in mushrooms, salt, and thyme; cook 5 minutes. Stir in water and vermouth. Add veal; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hours, stirring occasionally, until veal is tender. Sprinkle with bacon.
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