| 1 1/2 | lb | Beef round |
| 1 | lb | Veal round |
| 2 | tb | Rustic Rub or southwest seasoning; recipe enclosed |
| 1/2 | c | Flour |
| 1/4 | c | Olive oil |
| 2 | c | Chopped onions |
| 1 | c | Small diced red peppers |
| 1 | c | Chopped celery |
| 1 1/2 | c | Chopped tomatoes; peeled and seeded |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 5 | | Bay leaves |
| 1/4 | ts | Dried thyme leaf |
| 1/4 | ts | Dried leaf oregano |
| 1/4 | ts | Dried leaf basil |
| 1 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1/8 | ts | Black pepper |
| 2 | c | Veal stock |
| 1/2 | c | Dry red wine |
| 1/4 | c | Chopped green onions |
| 2 | tb | Chopped parsley |
| 4 | c | Prepared soft grits; in a square glass pyrex pan, hot |
| 2 | tb | Chopped green onions |
| 2 | tb | Brunoise red and yellow onions |
| | Essence |
