* Exported from MasterCook *

Polenta With Beef And Sausage Stew

Recipe By : Leone's Italian Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beef Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 lb Lean beef
3/4 lb Italian sweet sausage
2 cl Garlic -- mashed
10 Parsley sprigs -- leaves only
1/2 lb Fresh mushrooms
3 tb Olive oil
1/4 c Butter
2 oz Salt pork -- diced
1/2 lb Onions -- peeled & diced
1/4 ts Black pepper -- freshly ground
1 Bay leaf -- crumbled
1/2 c Dry white wine
2 tb Celery -- minced
2 tb Carrot -- minced
1 lg Fresh tomato or
1/2 c Canned plum tomatoes --
- chop fine
1/2 c Water -- hot
1 pn Nutmeg -- freshly grated
Salt (optional)
Polenta -- freshly cooked,
- see separate recipe

Cut the beef into 1/2" cubes. Remove casing from the sausage and
cut the meat into 1" pieces.

Chop garlic and parsley together until almost pureed.

Cut the mushrooms into thin slices; or use 1/2 oz dried mushrooms
and soak them in 1/2 cup lukewarm water for 15 minutes. Drain,
saving the water, and chop the mushrooms.

Combine olive oil, butter, and salt pork in a saucepan; heat. Add
onions and saute slowly until medium brown. Add beef and sausage
and brown for 10 minutes. Add garlic and parsley, black pepper and
bay leaf. Stir and cook for 10 minutes. Add wine, stir, cover, and
simmer for 10 minutes. Add celery, carrot, tomatoes, and mushrooms.
Stir and cook for 10 minutes more. Add hot water and water from
dried mushrooms if any. Stir, cover, and simmer for 40 minutes.

Grate a little nutmeg over the top and simmer, uncovered, for
10 minutes more. Test beef for doneness; taste for salt and add if
necessary, but salt pork may have added enough.

Divide the hot polenta among 4 to 6 warm plates.

Serve the stew and gravy over polenta. Enjoy a bottle of
Valpolicella with it.

Posted by: Judi M. Phelps (G.Phelps1)


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