Veal grillades

Yield: 4 Servings

Ingredients:

2 lb 1/2" thick veal shoulder
6 tb Schmaltz
2 c Onion chopped
1/2 c Bell pepper chopped
2 Cloves garlic minced
1 c Tomato chopped
1/2 ts Dried thyme
4 tb Flour
2 1/4 c Water
2 tb Fresh parsley chopped
2 ts Salt
1/4 ts Pepper
1/4 ts Tabasco sauce

Instructions:

Cut meat into serving-size pcs. and pound with mallet until 1/4" thick. Heat 4 tbs. schmaltz in lge. skillet over med. heat. Saute meat until brown (abt. 5 min. per side). Remove meat to a platter. Lower heat and saute onion green pepper garlic tomato and thyme until light brown stirring frequently. Remove vegs. to meat platter. Increase heat and add remaining schmaltz. Stir in flour and cook until dark brown stirring constantly. Lower heat and gradually add 1 1/4 c. water stirring to blend. Add parsley 1 tsp. salt meat and vegs. Cover and cook over low heat 30 min. Add additional salt and pepper to taste; stir in remaining water aas needed. Cover and continue cooking slowly until meat is tender abt. 45 min. Stir occasionally. Best when served with grits. See #32.