Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb 1/2" thick veal shoulder
6 tb Schmaltz
2 c Onion, chopped
1/2 c Bell pepper, chopped
2 Cloves garlic, minced
1 c Tomato, chopped
1/2 ts Dried thyme
4 tb Flour
2 1/4 c Water
2 tb Fresh parsley, chopped
2 ts Salt
1/4 ts Pepper
1/4 ts 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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