Ingredients
2 Tbls Olive Oil
1 Large Onion chopped
4 cloves Garlic chopped
1 1/2 to 2 lbs Veal Stew Meat
2 oz (about 4 Tbls.) Flour
1 ½ cups Red Wine
1 cup Tomato Sauce
2 cups Water
2 lrg. Bay Leaves
2 cups Veal Demi Glace (or Veal Stock)
Salt & Pepper
1 Cup Parsley chopped
Preparation
Sauté Garlic & Onions in Oil until golden brown.
Add Veal and sauté evenly.
Add Flour to coat all ingredients.
Add Bay leaves & Red Wine and reduce by half.
Add Tomato Sauce and Water and bring to boil.
Add Demi Glace, reduce to simmer and season with Salt & Pepper. Cover and cook until tender. Add Parsley before serving.
