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Main Courses: BEEF and VEAL

STUFATO ("RUSTISCIADA") Mixed Stewed Meat with Onions

Mail this recipe to a friend!	2 lbs. Mixed lean meats (beef, veal, pork, sausages) 6 tbs. batter 2 cloves garlic 3 medium-size onions 1 cup white wine 6 oz. veal liver salt pepper	See Also:      Fresh & Cured Meats      Vitellone Bianco dell'Appennino Centrale IGP      Wine Pairings      Boca DOC      Carmignano DOCG      Ghemme DOCG      Monica di Sardegna DOC      Torgiano Riserva DOCG      Region      Lombardy
	Coarsely dice the various meats. Melt the butter and brown the garlic in a casserole. Remove garlic when brown, and add the finely sliced onion. When tender but not brown, add the meat and let it brown evenly. Add half of the white wine and let reduce. Cook for another 10 mins. Add the liver and continue to baste with more white wine as the meats get dry. Cook for 3 more mins. Add salt and pepper. Remove from heat and serve with polenta. Note: This dish can also be prepared with any type of leftover meats.

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