This recipe comes from Louisiana Cookin’ Magazine.
MAKES 8 TO 10 SERVINGS
Grillades and Grits
- 4 pounds beef round steak, about 1/2-inch thick
- 3 teaspoons salt, or to taste
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour, or more if needed
- 1/2 cup vegetable oil
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 1 tablespoon finely chopped garlic
- 3 cups whole canned tomatoes, crushed, with the juice
- 2 cups water or beef broth
- 2 bay leaves
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried basil
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley leaves
- Baked Cheese Grits (recipe follows)
Remove and discard fat from the meat. Cut the meat into 2-inch squares. Combine the salt, cayenne, black pepper, and garlic powder in a small bowl and blend.
Have the flour at hand and lay several pieces of the meat on a cutting board and sprinkle with the seasoning mix and a bit of flour.
Then with a meat mallet, pound each piece of meat until slightly flattened. Flip the pieces of meat over and repeat the process. Do this with all of the meat, flour, and seasonings.
Heat the oil in a large, heavy pot over medium heat. Add the pieces of meat, in batches if necessary, and brown the meat on both sides. Add the onions, bell peppers, and celery and cook, stirring, until tender, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the crushed tomatoes and their liquid. Add the water or broth, bay leaves, tarragon, and basil. Reduce heat to medium-low and simmer, uncovered, for about 2 hours, or until meat is tender and the gravy has thickened. Adjust seasonings.
Add the green onions and parsley and cook for about 5 minutes. Serve over baked grits.
Baked Cheese Grits
- 2 cups yellow grits, prepared according to package directions
- 3 large eggs, beaten
- 1/2 pound grated Cheddar cheese
- 1 cup milk
- 1 stick butter
- salt and cayenne pepper, to taste
Preheat the oven to 350ºF. Combine the cooked grits with the eggs, cheese, milk, and butter and blend until cheese is melted. Pour the mixture into a 2-quart baking dish and bake until the mixture sets and is just bubbling, about 30 minutes.
Chef’s note: Do not use instant grits in this recipe.