Veal in Gougere With Fruity Red Wine Recipes

Assemble these supplies:

• 5 tablespoons unsalted butter
• 1/2 cup plus 2 tablespoons flour
• 1 tablespoon freshly grated Parmesan cheese
• 2 eggs
• 2 slices bacon (about 2 ounces)
• 1/2 pounds boneless veal top or bottom round, or veal sirloin tip, cut into 3/4 to 1-inch cubes
• 1 cup.frozen whole small onions, thawed
• 1/2 pound mushrooms, cleaned and halved
• 1 tablespoon tomato paste
• Large clove garlic, minced
• 11/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried 
• 3/4 cup dry red wine
• Salt and freshly ground pepper
• 4 teaspoons chopped fresh parsley

Steps in preparation:

1. Preheat oven to 400 degrees. 
2. In medium-size saucepan, bring 1/2 cup water and 4 tablespoons butter to a boil over medium heat. 
3. When butter has melted, remove pan from heat. 
4. Add 1/2 cup flour all at once and Parmesan cheese. 
5. Beat vigorously until mixture comes away from sides of pan and forms a ball. Stir in unbeaten eggs, one at a time, beating thoroughly after each addition.
6. Using flexible-blade spatula, spread mixture about 1/2 inch thick only against sides, not bottom, of baking dishes.
7. Bake until richly golden, about 18 to 20 minutes.
8. Dice bacon and fry in large skillet until crisp. Using slotted spoon, transfer to paper towels.
9. In skillet with bacon fat, melt remaining tablespoon butter over high heat. 
10. Add half of the veal cubes and saute, stirring frequently with metal spatula, until browned, but still pink inside, about 2 minutes. 
11. Transfer to large bowl. Repeat with remaining cubes. Cover bowl with foil.
12. For sauce, add onions, mushrooms, tomato paste, garlic, thyme, wine, 1/2 cup water, salt and pepper to taste to drippings in skillet. 
13. Bring to a boil over high heat, then simmer, uncovered, 5 minutes. 
14. Add veal and bacon.
15. In small bowl, blend remaining 2 tablespoons flour with 1/4 cup water and gradually stir paste into veal mixture. 
16. Over medium-high heat, cook mixture, stirring, until thickened, about 2 minutes.
17. Spoon hot veal mixture into pastry-lined dishes, and garnish with parsley.

WHAT TO DRINK
A light, fruity red wine—a Bardolino or Valpolicella from Italy, or a Beaujolais from France—would be good here.