1 1/2 lbs. veal steak or round
Flour, Cajun spice
1/3 c. bell pepper, chopped
1/4 tsp. thyme
Black pepper
2 tbsp. oil
1/3 c. onion, chopped
1/3 c. celery, chopped
1 (8 oz.) can tomato sauce
1 bay leaf

Cut steak into cutlets, season and flour. Fry until golden brown. Set aside. Fry onions, celery, and bell pepper. Add tomato sauce and fry a little. Return cutlet to pan and spoon sauce over cutlet. Add water until covered. Add bay leaf, thyme, and simmer until gravy is brown. Serve with rice or grits.