Enough cannot be said for this delightful dish that once was only to be found on the breakfast tables of the exclusive Creoles.  Uncommonly hearty, savoury, and satisfying, grillades now holds regular court at brunches around the city.  This recipe calls for veal, but cheaper beef cuts well-pounded, can be used.

You will need a meat mallet.  Failing that, the side of a plate will do.  Use carefully.

• 2 pounds veal or beef round, roughly 1/2 thick
  
• Konriko's Creole Seasoning or salt & pepper to taste
  
• 2 tablespoons flour
  
• 1 tablespoon olive oil
  
• 2 tablespoons salted butter
  
• 1 cup chopped yellow onion
  
• 1/2 cup each chopped celery and green pepper
• 16 oz. (2-3) tomatoes finely chopped, preferably Creole or heirloom breeds
• 1 tablespoon fresh chopped parsley
• 3/4th cup chicken broth and 1/4th cup red wine
  
• 1/4th teaspoon thyme
  
• 1 teaspoon Crystal or Tabasco sauce
  

Pound the trimmed meat with the mallet or plate and then sprinkle the meat with the Konriko's or seasoning of your choice on both sides.  Cut the meat into 1 to 2 inch squares, and dredge through the flour.  In a deep skillet on medium-high heat, add the oil and butter and brown the meat squares to a uniform deep brown.  Remove the meat to a platter and add any remaining flour and oil.  Return to the heat and begin browning the flour to a nice medium brown.  Add the onions, celery, and green peppers and cook until soft.  If needed, a little more olive oil may be added.
Return the meat to the pan with the tomatoes, parsley, the chicken broth/wine mixture and the remaining seasonings.  Bring the conglomeration to a boil, then simmer for one hour.  Traditionally, this dish is served over buttered grits.  However, I have used whole-grain pasta and brown rice to great success.