Recipe - Veal Stew

1 Slice bacon
2 tablespoon Chopped parsley
2 tablespoon Flour
1 tablespoon Tomato paste
1 teaspoon Salt
2 teaspoon Red wine vinegar
1/8 teaspoon Pepper
1 teaspoon Rosemary
1 One fourth pound Cubed veal shoulder
One half teaspoon Marjoram
2 Cloves garlic, minced
One fourth teaspoon Thyme
2 cup Water
One half pound Small white onions, peeled
One half cup Dry red wine
One half pound 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 nonstick 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 One half cps water, wine, parsley, tomato paste, vinegar and herbs.
Stir in onions. Bring to a boil then cover & simmer for 45 minutes.
Add remaining One half cp water, mushrooms and reserved bacon. Cover & simmer
another 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini