Grillades and Grits | Louisiana Kitchen & Culture

Ingredients

• 2 pounds veal or calf round
• 1 1/2 teaspoon salt-free Creole seasoning
• 1/2 teaspoon salt
• 1/2 cup flour
• 1/4 cup vegetable oil
• 1 large onion
• 2 cloves garlic, chopped
• 1 green bell pepper, preferably with a blush of red, seeds and membranes removed, chopped coarsely
• 2 stalks celery, chopped coarsely
• 1 28-ounce can whole tomatoes
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon thyme
• 2 cups veal stock
• 3/4 cup (uncooked) stone-ground grits
• 2 tablespoons butter