From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 2-1/2 to 3 pounds veal rounds, sliced or slivered (sirloin tip or round steak may be used)

  • 5 Tablespoons bacon drippings

  • 3 Tablespoons flour

  • 3 medium onions, chopped

  • 6 green onions, chopped

  • 2 medium bell peppers, chopped

  • 2 cloves garlic, chopped

  • 1/3 bunch celery with leaves, chopped

  • 1/2 bunch parsley, chopped

  • 2 cups canned tomatoes

  • 2 cups beef or veal steak (broth)

  • 1 Tablespoon or more Worcestershire sauce

  • 2 teaspoons Kitchen Bouquet (optional)

  • 1 small bay leaf

  • 1/2 teaspoon thyme, crushed

  • Salt and pepper to taste

  • Burgundy (optional)


Brown meat in bacon drippings.  Remove to a platter.  Add flour to drippings and stir until a rich brown.  Add vegetables (except tomatoes) and saute until transparent.  Add meat and all remaining ingredients.  Cover and simmer for 3 hours, adding water as necessary.  (You may add burgundy instead of water.)  Remove bay leaf before serving.  Serve over hot grits, garlic grits, rice, or potatoes.

10 - 12

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