You are here

Veal Grillades

American.Kitchen's picture
This veal grillades is prepared with round of veal along with veggies. Floured and cooked with the vegetables, the veal is seasoned and spiced with cayenne and garlic. Served with a saucy tomato gravy or pan sauce, it is rich and savory.
  Garlic 1 Clove (5 gm), chopped
  Celery stalk 1 , chopped
  Salt 1 Teaspoon
  Green pepper 1⁄2 , chopped
  Dried thyme 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Beef broth 2 Cup (32 tbs)
  Veal round 2 Pound
  Onions 2 Small, chopped
  Flour 2 Tablespoon
  Tomato paste 2 Tablespoon
  Butter 3 Tablespoon
  Chopped parsley 1 Tablespoon
  Bay leaf 1
  Cayenne 1 Dash

Cut veal into slices about 1/2 to 3/4 inch thick and dust with flour.
Saute in heated butter over a high heat until nicely browned on both sides.
Add onions, garlic, celery, green pepper, bay leaf, and all the seasonings.
Cook until vegetables are slightly limp.
Combine tomato paste with broth and add to veal mixture.
Cover and cook over a low heat for 35 to 45 minutes or until grillades are tender.
At serving time, transfer meat to a hot platter, pour sauce over all, and sprinkle generously with chopped parsley.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)


Veal Grillades Recipe