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.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 12 servings
- 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.
veal, grillades, cajun, stew, schmaltz, roux, gravy, shoulder, slow-cooked, southern, pepper, onion, garlic, tomato, thyme, parsley, grits, comfort food, dinner, savory
