2.5-3 lbs veal rounds cut in strips (sirloin tip or round steak also work)
3 T flour
3 medium onions
6 green onions
2 medium bell peppers
2 cloves garlic
celery leaves
parsley
2 cups canned tomatoes
2 cups beef stock
Worcestershire sauce
2 t Kitchen Bouquet
bay leaf
1/2 t thyme
Salt & pepper to taste
Dry red wine
Brown meat in pan. Remove. Add flour to pan drippings and stir until a rich brown. Add vegetables (except tomatoes) and sauté until transparent. Add meat and all remaining ingredients. Let simmer uncovered for three hours, adding water as necessary. (You may add wine instead of water). Remove bay leaves before serving. Serve over hot grits. Serves 10-12.
Grillades are a staple of the Southern brunch.
