| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 6 |
|
Veal steaks (4 ozs each) |
| 1/2 |
c |
Celery, coarsely chopped |
| 2 |
lg |
Onions, coarsely chopped |
| 4 |
|
Gr.peppers, coarsely chopped |
| 4 |
|
Cloves garlic, minced |
| 2 |
|
Bay leaves |
| 1/2 |
c |
Shortening |
| 6 |
|
Tomatoes, ripe – chopped |
|
|
( 4 to 6 tomatoes) |
| 1 |
qt |
Beef stock or water |
| 2 |
tb |
Cornstarch |
| 3 |
tb |
Water |
|
|
Salt & pepper to taste |
|
|
Seasoned flour |
| 1 |
tb |
Lard |
| 1 |
c |
Grits |
INSTRUCTIONS
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
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