| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Kosher, Cajun, Meats, Main dish |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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