Veal Grillades & Grits Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Veal steaks, 4 ozs each
1/2 cup: Celery, coarsely chopped
2 large: Onions, coarsely chopped
4: Gr.peppers, coarsely chopped
4 Cloves: garlic, minced
2: Bay leaves,
1/2 cup: Shortening,
6: Tomatoes, ripe, chopped
, 4 to 6 tomatoes
1 quart: Beef stock or water,
2 tbsp: Cornstarch,
3 tbsp: Water,
Salt & pepper to taste,
Seasoned flour,
1 tbsp: Lard,
1 cup: Grits,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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Meats