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1
Cook the grits according to package directions.
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2
Keep warm.
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3
Bring the cream and garlic to a boil in a stockpot until the cream rises.
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4
Add the butter and whisk until creamy.
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5
Add the peppers, onions, tomatoes, and Creole seasoning to the pot and simmer until soft, 15 to 20 minutes.
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6
Add the beef stock, veal stock, tomato sauce, red wine, and 2 cups water and bring to a boil.
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7
Meanwhile, in a frying pan, whisk together the olive oil and flour and cook until it becomes dark brown to make a roux.
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8
After the ingredients in the stockpot begin to boil, add the roux and whisk until the sauce thickens.
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9
Cook on low, stirring occasionally, about 20 minutes.
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10
Dust the veal with flour.
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11
Pour 2 tablespoons olive oil in a large frying pan and saute the veal until golden brown, about 90 seconds per side.
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12
Take the veal out of the pan and cut into strips.
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13
Place 1/2 cup grits on the bottom of a large bowl.
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14
Add the veal strips and sauce.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
