2 veal rounds (1 lb. each, 1/2 inch thick)
6 tbsp. bacon drippings
2 c. chopped onions
1/2 c. chopped green pepper
2 cloves garlic, minced
1 c. chopped tomato
1/2 tsp. dried thyme
4 tbsp. flour
2 1/4 c. water
2 tbsp. chopped parsley
2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. pepper sauce

Cut meat into serving pieces, pound to 1/4 inch thick. Heat 4 tablespoons drippings in large skillet over medium heat. Saute meat until brown (about 5 minutes each side). Remove meat to a platter. Lower heat; saute onions, green pepper, garlic, tomato and thyme until light brown (8 to 10 minutes). Stir frequently. Remove vegetables to meat platter.

Increase heat, add remaining 2 tablespoons drippings. Stir in flour, cook until dark brown, stirring constantly. Lower heat, gradually add 1 1/4 cups water, stir to blend. Add parsley, 1 teaspoon salt, meat and vegetables. Cover, cook over low heat 30 minutes. Season to taste; add remaining water as needed. Cover, continue cooking slowly until meat is fork tender (about 45 minutes). Stir occasionally. Serve with cooked, hot grits. Serves 4.