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