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Monticello Veal Gumbo

1 lb Boneless veal cutlets; cut into 1-inch cubes
1/2 c All-purpose flour
1/4 c Butter or margarine
1 md Onion; chopped
4 c Sliced okra -OR- 2 10-ounce packages frozen cut okra
6 md Tomatoes; peeled and chopped
1 lg Green pepper; chopped
2 qt water
2 ts To 3 ts salt
1/4 ts Pepper
1/4 ts Dried parsley flakes
1/4 ts Dried tarragon
1/4 ts Dried chives
1/4 ts Dried chervil
1/2 ts Ground thyme


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. Yield: about 2-1/2 quarts.


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