Grillades and Grits

2 lbs Veal top round cut into two-inch strips
2 tsp Kosher salt
1 Tbsp Black pepper, fresh ground
1/2 cup Bacon grease (or canola oil)
3/4 cup Flour
3/4 cup Onion, diced
1/4 cup Shallot, minced
1/2 cup Celery, diced
1 tsp Garlic, minced
3/4 Cup Green bell pepper, diced
1/2 tsp Dried thyme
3 cups Chicken broth, hot
1 cup Tomatoes, peeled, large dice
1/2 cup Red wine
2 tsp Hot Sauce
1 Bay leaf
1 tsp Salt

Place one to two tablespoons of the bacon grease in a large heavy skillet and place on high heat. Season meat with one teaspoon of the fresh ground pepper and the kosher salt. Place the meat in hot skillet. Once browned, remove meat from the skillet.

Place the remainder of the bacon grease into skillet. Once melted, lower heat and slowly stir in flour. Cook three to four minutes. Add onion, shallot, celery, peppers, thyme and garlic. Continue to cook roux mixture for four to five minutes. Using a wire whip stir in the hot chicken broth, red wine, bay leaf and tomatoes and bring to a simmer.

Add veal back to the mixture and cook over a very low heat for two to three hours, stirring occasionally. When meat is tender stir in hot sauce, the remaining black pepper and salt.

Prepare garlic cheese grits during the last 30 minutes of cooking. Spoon grits onto a serving dish and top with grillades.

Yield: 8-10 servings