Trim excess fat from meat.
Remove and discard bones.
Cut meat into 3 inch strips.
Using a meat mallet, pound meat to 1/4 inch thickness.
Coat meat with the flour.
In a large skillet brown meat, half at a time, on both sides in hot lard.
Remove from skillet; set aside.
In the skillet stir together the un drained tomatoes, onions, water, garlic, bouillon granules, and red pepper.
Return meat to the skillet.
Bring mixture to boiling; reduce heat.
Cover and simmer over low heat for 20 minutes.
Uncover; simmer for 10 minutes more.
Serve meat atop grits with gravy from pan.