Cut the meat into one-by-two-inch rectangles, about half an inch thick. Combine the Creole seasoning, salt, and flour, and dust the veal cubes with it. Heat 1 tablespoon of the vegetable oil in a large heavy pot over high heat, and sear the veal till well browned. Remove the veal and reserve.

Add the remaining seasoned flour and oil to the pot and make a medium-dark roux, stirring constantly. When the roux is the right color, lower the heat to almost nothing and quickly add the onions, garlic, bell pepper, and celery. Cook, continuing to stir constantly, until the onions turn translucent.

Crush the tomatoes with your fingers. Add them along with 1/2 cup of juice from the can and the Worcestershire, to the pan. Bring to a light boil. Return the veal to the pot and add thyme and stock. Simmer slowly, until sauce has thickened to one-half original volume. The sauce should be thick enough to coat a spoon. Taste the sauce and add salt and pepper as necessary.

Cook grits according to package directions, adding butter when grits are near desired thickness. Serve grillades and lots of sauce with the grits or on the side.