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  • 4 pounds baby veal, cut 1/2-inch thick
  • 1/2 cup bacon drippings, divided
  • 1/2 cup all-purpose flour
  • 1 cup chopped onions
  • 1 1/2 cups chopped green pepper
  • 3 cloves garlic, minced
  • 2 cups chopped tomatoes
  • 3/4 teaspoon dried thyme
  • 1 1/2 cups beef broth
  • 1 cup red wine
  • 3 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons chopped parsley


Trim fat from veal and cut meat into serving-size pieces. Pound to 1/4-inch thick.

Heat 1/4 cup of the bacon drippings in a Dutch oven over medium heat. Add veal and brown well; remove meat to a warm plate.

Add remaining 1/4 cup bacon drppings and flour to Dutch oven. Cook and stir until mixture forms a dark brown roux. Add onion, green pepper, and garlic and sauté until limp. Add tomatoes and thyme and cook 3 minutes.

Stir in beef broth and wine and cook several minutes. Add salt, pepper, bay leaves, TABASCO® Sauce, and Worcestershire and mix well; return meat to pan. Reduce heat to low, cover, and simmer 1 hour or until meat is very tender.

Remove bay leaves and stir in parsley. Serve over Cheese Grits.

Makes 6 to 8 servings.

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  • Name: mike64646
    Date: January 5th, 2013
    i used to have recipe book from Tabasco that would probably be 25 years old by now if i could find it. This recipe is why i kept that book for so long. I don't use veal but rather a spencer (now a days they call it flat iron) but i gotta tell ya, if you like grits and like a hot (spicy) breakfast dish, this is the granddaddy of them all if you ask me. I'm making some this morning, just please stay out of my way. :P
  • Name: Jay from Toledo
    Date: September 6th, 2012
    I made this recipe using pork shoulder along with the Cheesy Grits recipe and have to admit they were to die for!! Very positive to everyone that tried it!! Thanks!!