Ingredients
1
1/2 lb beef top-round steak (1/2 inch thick)
1
lb veal top-round steak (1/2 inch thick)
1/2
cup all-purpose flour
2
cups chopped onion (1 large)
1
cup chopped green bell pepper (from 1 large)
1
cup chopped celery (about 2 ribs)
1
1/2 cups chopped peeled and seeded tomatoes (see cooks\' note, below) or 1 1/2 cups (from a 28-oz can) drained canned tomatoes, chopped
5
Turkish bay leaves or 2 California
1/4
tsp dried thyme, crumbled
1/4
tsp dried oregano, crumbled
1/4
tsp dried basil, crumbled
2
cups beef broth (homemade or canned; 16 fl oz)
2
tbsp chopped fresh parsley
Directions
1.
Cut beef and veal into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour, then gently pound meat to 1/4 inch thick with flat side of a meat pounder, turning meat over occasionally.
2.
Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté all meat, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
3.
Discard bay leaves and stir scallions and parsley into grillades. Serve immediately.
5.
To peel a tomato, first cut an X in the bottom and immerse in boiling water 10 seconds. Transfer to ice water, then remove and peel.
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