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Drowned Veal



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Drowned Veal

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Fry the chopped onion in half the butter until golden, then add the veal
and brown on all sides. Add salt and pepper and pour wine over the meat;
cook until the wine evaporates. Add the broth, parsley, crushed garlic
clove, and bay leaves. Cook the stew about 1 1/2 hours over a low flame,
then make a paste of the rest of the butter and flour, adding it to the
stew; mix and allow the sauce to thicken. Serve on a warm platter.

NOTES : Good with rice. Joe Cipolla was the chef for three generations of
Mafia dons and capos before returning to Italy for "health reasons"...

Ingredients:

1 Onion, chopped
3 tb Butter
1 3/4 lb Stewing veal
1/2 c Red wine
1/2 c Beef broth
1 Clove garlic, crushed
2 Bay leaves
1 tb Flour
To taste salt and pepper
3 Sprigs parsley

Serves:

2 Servings

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