3 lbs. cubed veal or round steak
1/2 c. safflower oil or bacon fat
1/4 c. all purpose flour
1 tbsp. minced garlic
3/4 c. chopped onion
3/4 c. chopped celery
1 c. chopped green pepper
1 (14 1/2 oz.) can crushed tomatoes
1/2 tsp. black pepper
1/2 tsp. dried thyme
2 bay leaves
1/2 c. water
3/4 c. red wine
1/4 tsp. Tabasco sauce
1 1/2 tbsp. Worcestershire sauce
3 tbsp. chopped parsley

Trim any fat or connective tissue from meat and pound the pieces to 1/4 inch thickness. Heat the oil in a heavy Dutch oven and brown meat in 2 or 3 batches. Set aside.

Add flour to the pot; using a whisk, stir and scrape the bottom of the pan to make a roux. Add garlic, onion, celery and green pepper and saute until lime. Add tomatoes, salt, pepper and herbs and simmer for 5 minutes. Add water and wine; bring back to a simmer and add salt, Tabasco and Worcestershire sauce. Simmer partially about 1 hour, stirring occasionally to prevent sticking. To serve, remove bay leaves and stir in parsley.

NOTE: The grillade is common in Creole meals. In this dish, cubes of veal are browned, then braised, but less expensive round steak could be easily substituted. In Creole households, the dish is served with grits and red beans and rice.