Veal Stew With Rice
|Bacon slices||4 , cubed|
|Veal||2 Pound, cut into 1 inch cubes|
|Water||2 1⁄4 Cup (36 tbs)|
|Onion||2 , coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Carrots||6 , sliced|
|Rice||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Tomatoes||4 , peeled and quartered|
|Green peppers||2 , cut into strips|
|Tabasco sauce||1 Dash|
|Parsley leaves||2 Tablespoon, chopped|
Cook bacon in a large skillet until transparent.
Add veal and brown well.
Place in slow cooker.
Add some of the water to the skillet and stir to pick up the browned bits.
Add to veal along with remaining water, onions, garlic, carrots, rice, and salt.
Cover and cook on low about 8 hours.
Add tomatoes, green peppers, and Tabasco sauce the last 10 minutes of cooking.
Serve sprinkled with chopped parsley.