The French Whitehouse Veal

• 1/4 lb. uncooked bacon
• 2 lb. boneless veal
• 2 Tbsp. minced shallots
• 1 medium clove garlic
• 3 Tbsp. flour
• 2 c. chicken broth
• 1 tsp. salt
• 1/2 Tbsp. hot sauce
• 2 c. Burgundy wine
• 1 1/2 Tbsp. Worcestershire sauce
• 2 Tbsp. butter
• 1/2 lb. small mushrooms
• 1 jar small boiled onions
• 1 can whole baby carrots

1. Dice bacon and saute until crisp in a heavy, large frypan. Remove bacon bits and save.
2. Cut veal into 1-inch cubes.
3. In frypan brown veal on all sides.
4. Remove veal and save.
5. Add shallots and garlic and saute for 2 to 3 minutes.
6. Add flour, cook and stir for 1 minute.
7. Return veal to pan, stir in chicken broth and 1 1/2 cups wine, Worcestershire sauce and hot sauce; simmer, covered, for 1 1/2 hours.

bacon, boneless veal, shallots, clove garlic, flour, chicken broth, salt, hot sauce, wine, worcestershire sauce, butter, mushrooms, onions, baby carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272116 (may not work)