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Braised Veal Steaks With Hominy Grits
(Grillades And Grits)
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| What You Need: |
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Four 5- to 6-ounce boneless veal round steaks, sliced ½ inch thick and trimmed of excess fat
2 teaspoons salt
¼ teaspoon freshly ground black pepper
½ cup flour
3 tablespoons lard
4 tablespoons butter
2 large onions, peeled and coarsely chopped
1½ cup coarsely chopped green peppers
½ cup coarsely chopped celery
1 tablespoon finely chopped garlic
2 cups chicken stock, fresh or canned
1½ cups coarsely chopped drained canned tomatoes
1 medium-sized bay leaf
1 tablespoon cornstarch combined with 1 tablespoon coldwater
5 cups water
1 cup regular yellow or white hominy grits, not the quick cooking variety
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| How To Cook: |
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1. Pat the veal steaks completely dry with paper towels and season them with 1 teaspoon of the salt and the black pepper. One at a time, dip the steaks in the flour to coat them evenly. Then shake off the excess flour.
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2. In a heavy 12-inch skillet, melt the lard over moderate heat until it is very hot but not smoking. Brown the veal steaks, two at a time, turning them with tongs and regulating the heat so that they color richly on both sides without burning. As they brown, transfer the steak to a plate.
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3. Pour off the fat remaining in the skillet, add the butter, and melt it over moderate heat. When the foam begins to subside, add the onions, green peppers, celery and garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
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4. Stir in the stock, tomatoes and bay leaf, and bring to a boil over high heat. Reduce the heat to low, partially cover the skillet, and simmer for 20 minutes.
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5. Return the steaks and the liquid that has accumulated around them to the skillet and turn to coat them with the vegetable mixture. Simmer partially covered for about 1 hour, or until the veal is tender and shows no resistance when pierced with the point of a small sharp knife.
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6. Pour the cornstarch-and-water mixture over the simmering veal and stir for 2 or 3 minutes, until the gravy thickens slightly. Taste for seasoning.
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7. About half an hour before the veal is done, bring the water and the remaining teaspoon of salt to a boil in a heavy 1½-to 2-quart saucepan.
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8. Pour in the hominy grits slowly enough so that the boiling continues at a rapid rate, stirring all the while with a wooden spoon to keep the mixture smooth. Reduce the heat to low and, stirring occasionally, simmer the grits tightly covered for 30 minutes.
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9. Mound the grits on heated individual plates or a deep platter and place the veal steak on the top. Pour the gravy over the grits and steaks and serve at once. (If allowed to cool, the grits will be undesirably firm.)
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