Select veal steaks weighting about 4 ounces each. Set aside while making the sauce. Saute celery, onion, pepper, garlic, and bay leaves in shortening. Add chopped tomatoes and beef stock and simmer for 20 minutes. Dissolve cornstarch in 3 tablespoons of water; gradually stir into sauce mixture. Add salt and pepper to taste, and boil mixture until it thickens. Remove from heat. Coat veal steaks in seasoned flour. Saute in melted lard until brown. Arrange steaks in a baking dish, cover with sauce and bake at 350 degrees for 30 minutes or until veal is tender. Cook grits according to package directions and serve with veal. Southern Living...August, 1971
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|Serving Size: 1 Serving (1056g)|
|Recipe Makes: 6|
|Calories from Fat: 283 (47%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 87.9mg||27 %|
|Sodium 1387.6mg||48 %|
|Potassium 2068.7mg||54 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 39.9g|
|Protein 37g||53 %|
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Calories per serving: 605
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