Veal Grillades Recipe
This veal grillades is prepared with round of veal along with veggies. Floured and cooked with the vegetables, the veal is seasoned and spiced with cayenne and garlic. Served with a saucy tomato gravy or pan sauce, it is rich and savory.
Ingredients
| 2 pounds round of veal | ||
| Dried thyme | 1/2 Teaspoon | |
| Flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Butter | 3 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Onions | 2 Small, chopped | |
| Dash cayenne | ||
| Garlic | 1 Clove (5gm), chopped | |
| Tomato Paste | 2 Tablespoon | |
| Stalk celery | 1 , chopped | |
| Beef broth | 2 Cup (16 tbs) | |
| Green pepper | 1/2 , chopped | |
| Chopped parsley 1 bay leaf | ||
Directions
Cut veal into slices about 1/2 to 3/4 inch thick and dust with flour.
Saute in heated butter over a high heat until nicely browned on both sides.
Add onions, garlic, celery, green pepper, bay leaf, and all the seasonings.
Cook until vegetables are slightly limp.
Combine tomato paste with broth and add to veal mixture.
Cover and cook over a low heat for 35 to 45 minutes or until grillades are tender.
At serving time, transfer meat to a hot platter, pour sauce over all, and sprinkle generously with chopped parsley.
Saute in heated butter over a high heat until nicely browned on both sides.
Add onions, garlic, celery, green pepper, bay leaf, and all the seasonings.
Cook until vegetables are slightly limp.
Combine tomato paste with broth and add to veal mixture.
Cover and cook over a low heat for 35 to 45 minutes or until grillades are tender.
At serving time, transfer meat to a hot platter, pour sauce over all, and sprinkle generously with chopped parsley.
Chef
