Monticello Gumbo

Oxmoor House
about 2 1/2 quarts


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1 pound boneless veal cutlets, cut into 1-inch cubes
1/2 cup all-purpose flour
1/4 cup butter or margarine
1 medium onion, chopped
4 cups sliced okra or 2 (10-ounce) packages frozen cut okra
6 medium tomatoes, peeled and chopped
1 large green pepper, chopped
2 quarts water
2 to 3 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried tarragon
1/4 teaspoon dried chives
1/4 teaspoon dried chervil
1/2 teaspoon ground thyme


Dredge veal in flour. Melt butter in large Dutch oven over medium heat; add veal, and cook 1 minute on each side or until lightly browned. Add onion, okra, and tomatoes; cook 15 minutes over low heat. Stir in remaining ingredients; simmer 2 hours, stirring occasionally.

Created date

February 2010