Veal Louisiane

Oxmoor House
8 servings


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1 tablespoon lard
2 pounds veal round steaks, cut into 8 serving-size pieces
2 tablespoons all-purpose flour
2 cups water
2 medium-size green peppers, chopped
1 medium onion, chopped
2 tablespoons tomato paste
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper
1/4 teaspoon dried whole thyme
1 bay leaf
Hot cooked rice


Melt lard in a large skillet over medium heat. Add veal and cook 5 minutes or until brown, turning once. Remove veal from skillet, reserving pan drippings. Set veal aside.

Stir 2 tablespoons flour into pan drippings in skillet. Cook over medium heat, stirring constantly, 5 minutes or until flour is browned. Add remaining ingredients except hot cooked rice, mixing well. Cook mixture 1 to 2 minutes. Add reserved veal, and simmer, uncovered, 30 minutes or until veal is tender. Remove bay leaf, and discard. Serve veal with sauce over hot cooked rice.

Created date

February 2010