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Veal Grilladesmain dish, cajun, kosher 2 lb 1/2 thick veal shoulder 6 tablespoon schmaltz 2 cup onion, chopped 1/2 cup bell pepper, chopped 2 cloves garlic, minced 1 cup tomato, chopped 1/2 teaspoon dried thyme 4 tablespoon flour 2 1/4 cup water 2 tablespoon fresh parsley, chopped 2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon tabasco sauce Cut meat into serving-size pcs. and pound with mallet until 1/4" thick. Heat 4 tbs. schmaltz in lge. skillet over med. heat. Saute meat until brown (abt. 5 min. per side). Remove meat to a platter. Lower heat and saute onion, green pepper, garlic, tomato and thyme until light brown, stirring frequently. Remove vegs. to meat platter. Increase heat and add remaining schmaltz. Stir in flour and cook until dark brown, stirring constantly. Lower heat and gradually add 1 1/4 c. water, stirring to blend. Add parsley, 1 tsp. salt, meat, and vegs. Cover and cook over low heat 30 min. Add additional salt and pepper to taste; stir in remaining water aas needed. Cover and continue cooking slowly until meat is tender, abt. 45 min. Stir occasionally. Best when served with grits. See #32.
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