Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Veal or boneless beef rump
-roast
1/2 c Bacon drippings; divided
1/2 c All-purpose flour
1 c Onion; chopped
2 c Green onions; chopped
3/4 c Celery; chopped
1 1/2 c Green bell pepper; chopped
2 cl Garlic; minced
2 c Tomatoes; peeled chopped
1/2 ts Tarragon leaves
1 ts Dried whole thyme
1 c Water
1 c Burgundy or other dry red
-wine
1 ts Salt
1/2 ts Pepper
2 ea Bay leaves
1/2 ts Hot sauce (Tabasco)
2 tb Worcestershire sauce
3 tb Fresh chopped parsley
Garlic Cheese Grits

--------------------GARLIC CHEESE GRITS-------------------------
8 c Boiling water
1 ts Salt
2 c Uncooked quick-cooking grits
12 oz Process cheese-type food
-with garlic (I'd substitute
-Cheddar and add some Garlic

Remove fat from meat; cut into 1/2" slices. Saute' meat in 1/4 cup
bacon drippings in a heavy Dutch oven 2 to 3 minutes on each side or
until browned. Remove to a serving platter, and repeat until all meat
is browned. Set aside.
Add remaining 1/4 cup bacon drippings to Dutch oven. Add flour;
cook over medium heat, stirring constantly, until roux is the color
of caramel. Add onion, green onions, celery, green pepper, and garlic
to roux; cook until tender. Add tomatoes, tarragon, and thyme. Cook 3
minutes, stirring constantly. Add water and next 6 ingredients,
stirring until blended.
Return meat to Dutch oven, stirring well. Bring to a boil; cover,
reduce heat, and simmer 1 hour, stirring occasionally. Uncover and
simmer 30 minutes. Remove bay leaves; stir in parsley. Serve mixture
over Garlic- Cheese Grits. Yield: 12 servings.

GARLIC CHEESE GRITS:
Bring water and salt to a boil in a Dutch oven; stir in grits.
Return to a boil; reduce heat, and cook 4 minutes, stirring
occasionally. Add cheese-food, stirring until melted.

Recipe from Mary Hamblen of New Orleans, Louisiana in May, 1988
"Southern Living" magazine Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-11-95

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