Veal grillades & grits
Last updated 6/12/2012 1:28:15 AM. Recipe ID 63520. Report a problem with this recipe.
Title: Veal grillades & grits
Yield: 6 Servings
6 Veal steaks (4 ozs each)
1/2 c Celery, coarsely chopped
2 lg Onions, coarsely chopped
4 Gr.peppers, coarsely chopped
4 Cloves garlic, minced
2 Bay leaves
1/2 c Shortening
6 Tomatoes, ripe - chopped
( 4 to 6 tomatoes)
1 qt Beef stock or water
2 tb Cornstarch
3 tb Water
Salt & pepper to taste
1 tb Lard
1 c Grits
Select veal steaks weighting about 4 ounces each. Set aside while
making the sauce.
Saute celery, onion, pepper, garlic, and bay leaves in shortening.
Add chopped tomatoes and beef stock and simmer for 20 minutes.
Dissolve cornstarch in 3 tablespoons of water; gradually stir into
sauce mixture. Add salt and pepper to taste, and boil mixture until
it thickens. Remove from heat.
Coat veal steaks in seasoned flour. Saute in melted lard until
brown. Arrange steaks in a baking dish, cover with sauce and bake at
350 degrees for 30 minutes or until veal is tender. Cook grits
according to package directions and serve with veal.
Southern Living...August, 1971
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