This hearty Veal Grillades recipe captures the essence of Southern comfort food with a Cajun twist. Thinly pounded veal shoulder is browned in schmaltz and slow-cooked with a medley of onions, bell peppers, garlic, and tomatoes. The dish relies on a dark roux base to create a thick, flavorful gravy that coats the tender meat perfectly. It is an ideal meal for cold evenings, offering a robust flavor profile that pairs beautifully with creamy grits or crusty bread to soak up the sauce. Simple ingredients transform into a deeply satisfying main course that feels both rustic and refined.
Veal Grillades
Description
This hearty Veal Grillades recipe captures the essence of Southern comfort food with a Cajun twist. Thinly pounded veal shoulder is browned in schmaltz and slow-cooked with a medley of onions, bell peppers, garlic, and tomatoes. The dish relies on a dark roux base to create a thick, flavorful gravy that coats the tender meat perfectly. It is an ideal meal for cold evenings, offering a robust flavor profile that pairs beautifully with creamy grits or crusty bread to soak up the sauce.Ingredients
Directions
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Cut veal shoulder into serving-size pieces and pound with a mallet until 1/4 inch thick.
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Heat 4 tablespoons of schmaltz in a large skillet over medium heat.
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Sauté veal pieces until browned, about 3-4 minutes per side.
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Remove browned veal to a platter and set aside.
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Lower heat and add chopped onion, bell pepper, minced garlic, chopped tomato, and dried thyme to the skillet.
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Sauté vegetables until light brown, stirring frequently.
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Remove vegetables to the platter with the veal.
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Increase heat to medium and add the remaining 2 tablespoons of schmaltz to the skillet.
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Stir in flour and cook, stirring constantly, until the mixture is dark brown.
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Lower heat and gradually add 1 1/4 cups of water, stirring continuously to blend into a smooth sauce.
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Stir in chopped parsley, 1 teaspoon of salt, the reserved veal, and the vegetables.
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Cover and simmer over low heat for 30 minutes.
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Add additional salt, pepper, and Tabasco sauce to taste.
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Stir in the remaining 1 cup of water if the gravy is too thick.
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Cover and continue cooking slowly, stirring occasionally, until the meat is tender, about 1 to 1.5 hours.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 514.6kcal
- % Daily Value *
- Total Fat 14.1g22%
- Saturated Fat 5.0g25%
- Cholesterol 183.9mg62%
- Sodium 9917.9mg414%
- Total Carbohydrate 27.9g10%
- Dietary Fiber 4.1g17%
- Sugars 7.9g
- Protein 65.1g131%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve hot with creamy grits, rice, or crusty bread to soak up the gravy.
For a richer flavor, substitute chicken broth for some or all of the water.
If you cannot find schmaltz, you can substitute with duck fat or butter, though the flavor will differ slightly.
Ensure the roux is cooked to a dark brown color for authentic Cajun flavor, but watch carefully to prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
