|Garlic||1 Clove (5 gm), chopped|
|Celery stalk||1 , chopped|
|Green pepper||1⁄2 , chopped|
|Dried thyme||1⁄2 Teaspoon|
|Beef broth||2 Cup (32 tbs)|
|Veal round||2 Pound|
|Onions||2 Small, chopped|
|Tomato paste||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
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.