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.