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Veal Grillades

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      Title: VEAL GRILLADES
 Categories: Kosher, Cajun, Meats, Main dish
      Yield: 4 Servings
 
      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
 
  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.
 
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