Grillades II
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Wednesday, 22 June 2011 14:46
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6 pounds veal round ¼ inch thick, cut into serving pieces 1 tsp salt 1 tsp pepper ¾ cup bacon drippings ½ cup flour 2 cups chopped onion ¾ cup chopped celery (ribs and leaves) 6 thinly sliced green bell peppers 3 cups slides...

 

  • 6 pounds veal round ¼ inch thick, cut into serving pieces
  • 1 tsp salt
  • 1 tsp pepper
  • ¾ cup bacon drippings
  • ½ cup flour
  • 2 cups chopped onion
  • ¾ cup chopped celery (ribs and leaves)
  • 6 thinly sliced green bell peppers
  • 3 cups slides green onions
  • 3 cloves minced garlic
  • 3 cups chopped tomatoes
  • 1 tsp thyme
  • 3 bay leaves
  • 1 tsp Tabasco
  • 1 tsp Worcestershire sauce
  • 2 cups beef stock
  • ½ cup chopped fresh parsley
  1. Salt and pepper veal; place into a heavy Dutch oven with 4 TBS of drippings, brown well and remove, keep warm
  2. Add remaining drippings and flour, stirring constantly over medium-high heat to made a dark reddish brown roux
  3. Add celery, peppers, onions, and garlic; sauté until limp
  4. Add tomatoes to give a pink tint to the roux
  5. Add seasonings and slowly stir in beef stock
  6. Place veal into roux, cover and cook slowly about 1 hour; remove bay leaves and stir in parsley 30 minutes before serving
  7. Serve hot ladled over grits with lots of gravy

Serves 12-14

Overnight refrigeration enhances the flavors

 

Last Updated on Saturday, 21 February 2015 17:30