Grillades

• 1 1/4 to 1 1/2 lb. veal round, cut 1/2-inch thick
• 3 Tbsp. shortening
• 1 1/2 Tbsp. flour
• 1 large onion, cut in rings
• 1 (1 lb.) can tomatoes
• 1 green pepper, minced
• 2 sprigs parsley, chopped
• 1 clove garlic, chopped
• 1/2 tsp. thyme
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• hot water

1. Cut veal round into serving size pieces.
2. Heat shortening in 10-inch skillet.
3. Add veal and brown on both sides.
4. Remove from pan and set aside.
5. Brown flour in same shortening.
6. Add onion and saute slightly.
7. Stir in tomatoes, green pepper, parsley, garlic, thyme, salt, pepper and bay leaf.
8. Place meat in pan.
9. Pour in enough water to cover and simmer until meat is tender, about 1 1/2 to 2 hours.
10. Serve over grits.
11. Serves 4.

veal round, shortening, flour, onion, tomatoes, green pepper, parsley, clove garlic, thyme, salt, pepper, bay leaf, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313617 (may not work)