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Veal Grillades and Grits

  • 6servings
  • 60minutes
  • 200calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 each veal steak

  2. 4 ounces each 1/2 cup celery coarsely chopped

  3. 2 large onions coarsely chopped

  4. 4 each green bell peppers coarsely chopped

  5. 4 cloves garlic minced

  6. 2 each bay leaves

  7. 1/2 cup vegetable shortening

  8. 6 each tomatoes ripe, chopped

  9. 1 quart beef stock or water, prefer veal stock if possible

  10. 2 tablespoons cornstarch

  11. 3 tablespoons water

  12. 1 x salt and black pepper to taste

  13. 1 x flour, all-purpose seasoned

  14. 1 tablespoon lard

  15. 1 cup grits

Instructions Jump to Ingredients ↑

  1. Select veal steaks weighting about 4 ounces each.

  2. Set aside while making the sauce.

  3. Saute celery, onion, pepper, garlic, and bay leaves in shortening.

  4. Add chopped tomatoes and beef stock and simmer for 20 minutes.

  5. Dissolve cornstarch in 3 tablespoons of water; gradually stir into sauce mixture.

  6. Add salt and pepper to taste, and boil mixture until it thickens.

  7. Remove from heat.

  8. Coat veal steaks in seasoned flour.

  9. Saute in melted lard until brown.

  10. Arrange steaks in a baking dish, cover with sauce and bake at 350 degrees for 30 minutes or until veal is tender.

  11. Cook grits according to package directions and serve with veal.

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