| Veal New Orleans Style!
2 veal rounds, cut
1 onion, sliced
1 bell pepper, sliced
1/2 cup of flour
1/2 teaspoon of Tony Cachere's Creole seasoning
2 teaspoons of soy sauce
2 teaspoons of Worcestershire sauce
1 clove garlic, minced
1 tablespoon of oil
1 tablespoon of butter or oleo
2 teaspoons of beef bouillon dissolved in 4 cups of boiling water
1 fresh tomato, seeded and chopped
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Coat veal in mixture of flour and Creole seasoning. In large pan, heat butter and oil. Brown the veal pieces. Remove from pan. In pan, sauté onions, bell pepper, tomato and garlic. Add soy sauce and Worcestershire sauce. Stir. Add bouillon and water mixture. Stir. Return to pan. Cook over medium heat until mixture thickens. |
