From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Brown meat in bacon drippings. Remove to a platter. Add flour to drippings and stir until a rich brown. Add vegetables (except tomatoes) and saute until transparent. Add meat and all remaining ingredients. Cover and simmer for 3 hours, adding water as necessary. (You may add burgundy instead of water.) Remove bay leaf before serving. Serve over hot grits, garlic grits, rice, or potatoes.
SERVES: 10 - 12
- 2-1/2 to 3 pounds veal rounds, sliced or slivered (sirloin tip or round steak may be used)
- 5 Tablespoons bacon drippings
- 3 Tablespoons flour
- 3 medium onions, chopped
- 6 green onions, chopped
- 2 medium bell peppers, chopped
- 2 cloves garlic, chopped
- 1/3 bunch celery with leaves, chopped
- 1/2 bunch parsley, chopped
- 2 cups canned tomatoes
- 2 cups beef or veal steak (broth)
- 1 Tablespoon or more Worcestershire sauce
- 2 teaspoons Kitchen Bouquet (optional)
- 1 small bay leaf
- 1/2 teaspoon thyme, crushed
- Salt and pepper to taste
- Burgundy (optional)
TO PREPARE:
Brown meat in bacon drippings. Remove to a platter. Add flour to drippings and stir until a rich brown. Add vegetables (except tomatoes) and saute until transparent. Add meat and all remaining ingredients. Cover and simmer for 3 hours, adding water as necessary. (You may add burgundy instead of water.) Remove bay leaf before serving. Serve over hot grits, garlic grits, rice, or potatoes.
SERVES: 10 - 12
