makes four or more servings
1 oz. dried mushrooms, preferably porcini
1/4 pound cubed bacon
One 2- to 3-pound boneless veal breast
1 1/2 chopped onions (or about 15 pearl onions)
1/2 cup red wine
salt and freshly ground black pepper
1 tablespoon butter (optional)
Reconstitute the mushrooms by covering them with very hot water.
In a 12-inch skillet, render the bacon over medium heat, stirring, until crisp. Remove the bacon pieces with a slotted spoon. Turn the heat under the skillet to medium-high and let the pan sit for a minute. Add the veal and brown it on both sides, turning once, for a total of about 6 minutes.
Remove the veal and cook the onion in the fat over medium heat until nicely browned. Add the mushrooms and about 1/2 cup of their liquid (strained, if necessary, to remove sediment) along with the wine. Bring to a boil and cook for about 30 seconds, then return the veal to the skillet. Season with salt and pepper, turn the heat to low, and cover.
Cook for 1 to 1 1/2 hours, turning once or twice during that period and checking now and then to make sure the liquid is bubbling slowly; adjust the heat accordingly.
When the meat is tender, transfer it to a cutting board. Turn the heat under the liquid in the skillet to high and reduce it to a thick, saucy consistency. Stir in the butter if you like and keep it warm. Carve the meat against the grain into 1/4-inch-thick slices and serve with the sauce.
bacon recipe courtesy of: Mark Bittman's Quick and Easy Recipes from The New York Times, pp. 180-181. New York, New York: Broadway Books, 2007