Veal Louisiane

• 1 tablespoon lard
• 2 pounds veal round steaks, cut into 8 serving-size pieces
• 2 tablespoons all-purpose flour
• 2 cups water
• 2 medium-size green peppers, chopped
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper
• 1/4 teaspoon dried whole thyme
• 1 bay leaf
• Hot cooked rice

1. Melt lard in a large skillet over medium heat. Add veal and cook 5 minutes or until brown, turning once. Remove veal from skillet, reserving pan drippings. Set veal aside.
2. Stir 2 tablespoons flour into pan drippings in skillet. Cook over medium heat, stirring constantly, 5 minutes or until flour is browned. Add remaining ingredients except hot cooked rice, mixing well. Cook mixture 1 to 2 minutes. Add reserved veal, and simmer, uncovered, 30 minutes or until veal is tender. Remove bay leaf, and discard. Serve veal with sauce over hot cooked rice.

lard, veal round steaks, flour, water, green peppers, onion, tomato paste, parsley, salt, pepper, red pepper, thyme, bay leaf, rice

Taken from www.myrecipes.com/recipe/veal-louisiane (may not work)