VEAL GRILLADES

      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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