4 lbs. beef or veal rounds, 1/2 inch thick
1/2 c. bacon drippings
1 c. chopped onions
1 c. chopped celery
3 cloves garlic, minced
1/2 tsp. tarragon (optional)
2/3 tsp. thyme
1 c. red wine
1/2 tsp. black pepper
2 tbsp. Worcestershire
3 tbsp. chopped parsley
1/2 c. flour
3 c. chopped scallions
3 c. chopped tomatoes
1 c. water
2 tsp. salt
2 bay leaves
1/2 tsp. Tabasco

Cut meat into serving size pieces. Pound to 1/4 inch thick. In a Dutch oven, brown meat well in 4 tablespoons of bacon grease. As meat browns, remove to a warm plate. To Dutch oven, add 4 tablespoons of bacon grease and flour; stir slowly to make a dark brown roux (15 minutes). Add onions, scallions, celery, garlic and saute until limp. Add tomatoes, tarragon, thyme and cook for 3 minutes. Add water and wine; stir well for several minutes.

Return meat; add salt, pepper, bay leaves, Tabasco and Worcestershire. Lower heat, stir, continue cooking. If veal rounds are used, simmer, covered, approximately 1 hour. If beef rounds are used, simmer, covered, approximately 2 hours. Remove bay leaves. Stir in parsley, cool. Let the grillades sit several hours or overnight in refrigerator. More liquid may be added. Serve over grits or rice for a hearty, inexpensive supper or for an old fashioned elegant Sunday breakfast!