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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 slices slab bacon |
1 (2- to 3-pound) rump of veal, cut into 1-inch cubes |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups water |
1 cup cubed carrots |
1 (14 1/2-ounce) can whole tomatoes, undrained |
1 (17-ounce) can whole kernel corn, drained |
6 small onions, halved |
1 tablespoon chopped fresh parsley |
1 teaspoon worcestershire sauce |
4 medium potatoes, peeled and quartered |
Directions:
1. Cook bacon in a large Dutch oven until crisp; remove bacon, and crumble. Reserve bacon drippings in Dutch oven.
2. Sprinkle veal with salt and pepper; sauté veal in drippings until browned. Add bacon, water, carrots, tomatoes, corn, onions, parsley, and Worcestershire sauce; cover and simmer 1 hour. Add potatoes; cover and simmer about 30 minutes.
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