Brunch : Grillades

• 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 Original TABASCO® brand Pepper 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.