Monticello Gumbo

Ingredients

  • 1 pound boneless veal cutlets, cut into 1-inch cubes
  • ¼ cup butter or margarine
  • 6 medium tomatoes, peeled and chopped
  • 4 cups sliced okra or 2 (10-ounce) packages frozen cut okra
  • ¼ teaspoon dried tarragon
  • ¼ teaspoon dried chervil
  • 1 medium onion, chopped
  • + 8 more ingredients
    • ½ teaspoon ground thyme
    • 1 large green pepper, chopped
    • ½ cup all-purpose flour
    • ¼ teaspoon dried parsley flakes
    • 2 quarts water
    • ¼ teaspoon dried chives
    • 2 to 3 teaspoons salt
    • ¼ teaspoon pepper

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.

View full recipe at My Recipes

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