Grillades and Grits — Robert St. John

Ingredients

• 2 lbs Veal top round cut into two-inch strips
• 2 tsp Kosher salt
• 1 Tbsp Black pepper, fresh ground
• 1/2 cup Bacon grease (or canola oil)
• 3/4 cup Flour
• 3/4 cup Onion, diced
• 1/4 cup Shallot, minced
• 1/2 cup Celery, diced
• 1 tsp Garlic, minced
• 3/4 Cup Green bell pepper, diced
• 1/2 tsp Dried thyme
• 3 cups Chicken broth, hot
• 1 cup Tomatoes, peeled, large dice
• 1/2 cup Red wine
• 2 tsp Hot Sauce
• 1 Bay leaf
• 1 tsp Salt