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Monticello Gumbo

Yield about 2 1/2 quarts

Ingredients

  • 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

How to Make It

  1. 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.

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