Recipe for Veal Grillades


2 lb 1/2 thick veal shoulder
6 tablespoon schmaltz
2 cup onion, chopped
1/2 cup bell pepper, chopped
2 cloves garlic, minced
1 cup tomato, chopped
1/2 teaspoon dried thyme
4 tablespoon flour
2 1/4 cup water
2 tablespoon fresh parsley, chopped
2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon 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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here