Veal Grillades & Grits

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Servings: 6 Difficulty: Advanced
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Hearty Southern-style braised veal in a rich tomato gravy served over creamy stone-ground grits
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This classic comfort dish features tender veal grillades slow-braised in a robust, savory tomato and vegetable gravy. The meat is first seared to lock in juices, then simmered until fork-tender, absorbing the flavors of celery, onions, peppers, and garlic. Served alongside creamy, hot stone-ground grits, the dish offers a perfect balance of rich, meaty texture and smooth, soothing starch. It is an ideal weekend meal that feels both rustic and refined, perfect for cold evenings or when you crave hearty, home-style cooking. The combination of the spicy, acidic gravy and the neutral grits creates a satisfying, well-rounded dining experience.

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Veal Grillades & Grits

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1107.9

Description

This classic comfort dish features tender veal grillades slow-braised in a robust, savory tomato and vegetable gravy. The meat is first seared to lock in juices, then simmered until fork-tender, absorbing the flavors of celery, onions, peppers, and garlic. Served alongside creamy, hot stone-ground grits, the dish offers a perfect balance of rich, meaty texture and smooth, soothing starch. It is an ideal weekend meal that feels both rustic and refined, perfect for cold evenings or when you crave hearty, home-style cooking. The combination of the spicy, acidic gravy and the neutral grits creates a satisfying, well-rounded dining experience.

Ingredients

Directions

  1. Select veal steaks weighing about 4 ounces each and set aside.
  2. In a large pot or Dutch oven, heat the shortening over medium heat.
  3. Saut celery, onions, green peppers, garlic, and bay leaves in the shortening until softened and fragrant.
  4. Add chopped tomatoes and beef stock (or water) to the pot and bring to a simmer.
  5. Simmer the sauce mixture for 20 minutes to develop flavors.
  6. In a small bowl, dissolve cornstarch in 3 tablespoons of water to create a slurry.
  7. Gradually stir the cornstarch slurry into the simmering sauce mixture.
  8. Continue cooking, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.
  9. Remove the sauce from heat and set aside.
  10. Coat the veal steaks evenly in seasoned flour, shaking off any excess.
  11. Melt lard in a skillet over medium-high heat and saut the floured veal steaks until browned on both sides.
  12. Arrange the browned veal steaks in a single layer in a baking dish.
  13. Pour the prepared tomato-vegetable sauce evenly over the steaks, ensuring they are covered.
  14. Bake at 350F (175C) for 30 minutes, or until the veal is tender and heated through.
  15. Meanwhile, cook the grits according to package directions.
  16. Serve the hot veal grillades and gravy over a bed of creamy grits.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1107.9kcal
% Daily Value *
Total Fat 61.4g95%
Saturated Fat 21.5g108%
Cholesterol 123.0mg41%
Sodium 149.8mg7%
Total Carbohydrate 108.0g36%
Dietary Fiber 39.4g158%
Sugars 5.2g
Protein 62.3g125%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, grillades, grits, southern, braised, gravy, comfort food, tomato sauce, stew, dinner, main course, beef stock, shortening, cornstarch, lard, vegetables, onions, celery, garlic
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