Grillades

Ingredients 2 pounds of veal or beef 1 large bell pepper chopped 1 tablespoon salt 2 celery ribs chopped 2 teaspoons ground red pepper 2 garlic cloves minced 1 teaspoon ground black pepper 4 medium tomatoes (peeled, seeded, and roughly chopped) 1 teaspoon ground white pepper 5 shots Tabasco sauce 3 tablespoons all purpose flour 1/4 cup red wine 2 medium onions chopped 1 cup beef stock or water Directions Cut the meat into rough squares, about 1 inch thick and 4 inches square. In a small bowl, mix together the salt and peppers. Sprinkle the meat with half of this mixture on all sides and sprinkle with flour. Pound the meat with a mallet to work in the flour. Pour the oil into a large heavy skillet or Dutch oven and place over high heat. Add the meat and brown well on both sides (you will probably need to do this in batches). Remove the meat to a platter and pour off all but 3 tablespoons of the oil from the pan. Add the onions, bell pepper, celery, garlic, tomatoes, the rest of the salt-pepper mixture, and the Tabasco sauce to the pot and saute over medium heat for about 15 minutes. Return the meat to the pot, stir in the red wine and stock or water, cover, and simmer over medium heat until the meat is very tender, about 1 1/2 hours. Serve with buttered yellow grits or Cajun Hash Brown Potatoes. Creator Comment A justly famous traditional Louisiana brunch dish.