VEAL ALA EMERSON

SERVES 6-8

This is my mother's creation. Besides being very tasty, it is very colorful. The title came from the street we lived on in Pennsylvania. The recipe calls for veal, but beef, chicken or pork can easily be substituted. After all, she invented this recipe back in the 60's, when veal was much less expensive.

INGREDIENTS

2 pounds lean veal, cut into 1-inch cubes

1/2 pound sweet Italian sausage

4 strips bacon

4 large cloves garlic, chopped

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper to taste

2 fresh tomatoes, chopped or 2 canned tomatoes, drained and chopped, 1/2 cup liquid reserved

2 medium potatoes, cut into 1-inch cubes

2 medium onions, coarsely chopped

2 medium carrots, cut into 1-inch pieces

2 turnips, cut into 1-inch cubes

2 cups small cabbage wedges

8 ounces fresh mushrooms, cut in halves

Chopped fresh parsley

In a large skillet, fry the bacon until browned. Remove from pan; drain and coarsely chop, reserving enough grease to brown veal cubes, about 2 tablespoons. Brown the veal cubes. Add garlic and cook until golden. Add the tomatoes, tomato liquids and chopped reserved bacon to skillet. Cover and simmer until veal is tender, about 45 minutes.

Add the potatoes, onions, carrots and turnips to the skillet. Cover and simmer for 30 minutes. Add the cabbage and mushrooms, cover and cook for an additional 30 minutes. When all the vegetables are tender, remove cover and simmer until juices are reduced, if needed. Sprinkle with fresh parsley and serve.

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