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Source: Houston Junior League Cookbook

Veal Grillades
If you like lamb, then try this really tasty meal.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 1-1/2 to 2 hours
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2 large veal, round steaks, about 1/3 inch thick
2 tablespoons olive oil
1 large onion, finely chopped
4 green onions, minced
1/2 green pepper, seeded and finely chopped
1 clove garlic, minced
1 can (6 ounces) tomato paste
3 tablespoons flour
Salt and pepper
4 cups hot water
1 lemon, thinly sliced
3 tablespoons parsley, chopped
2 ribs celery, cut in 1 inch pieces




Cut veal in strips, 2 inches wide. Suate only until grey (not brown) in hot oil in heavy skillet or Dutch oven. Remove and set aside. Lower heat and saute onion, green onions, green pepper and garlic for about 5 minutes. Add tomato paste, flour, salt and pepper; cook for about 5 more minutes, stirring constantly. Add meat, water, lemon slices, parsley and celery. Turn heat very low and simmer for 1-1/2 to 2 hours. This is often served at brunch, sometimes with hot fruit salad and always with some form of grits.




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