2 - 2 1/2 lb. veal or round steak, cut in sm. pieces
1 lg. onion, chopped
4 tbsp. cooking oil
3 tbsp. flour
2 c. water
Salt & pepper
1/4 tsp. thyme
1 tbsp. chopped parsley
1/2 sm. can tomato paste or 1/4 c. ketchup

Brown meat in cooking oil. Remove from skillet and set aside. In the same skillet, saute onion and brown the flour slightly. Add tomato paste, water and other seasonings. Lower the heat and add meat; cover and simmer for 45 minutes or until tender. This may be frozen or made several days ahead and refrigerated. This is a creole dish that is served for brunch with grits. It is also good with rice for a dinner main course.