1Pat the veal steaks completely dry with paper towels and season them with 1 teaspoon of the salt and the black pepper. One at a time, dip the steaks in the flour to coat them evenly. Then shake off the excess flour.
2In a heavy 12-inch cast iron skillet, heat EVOO over medium heat. Brown the veal steaks, two at a time, turning them with tongs and regulating the heat so that they color richly on both sides without burning. As they brown, transfer the steak to a plate.
3Pour off the fat remaining in the skillet, add butter, and melt it over moderate heat. When the foam begins to subside,tomatoes add the onions, green peppers, celery, garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
4Add 3 T. of prepared brown roux. Stir in the stock and allow the mixture to slightly thicken. Add bay leaf, and bring to a low boil over high heat.
5Place the steaks into the liquid and coat them with the vegetable mixture. Reduce the heat to low, partially cover the skillet, and simmer for 20 minutes.