Grillades and Grits

By giftshop  |  November 6, 2017  | 

Grillades and Grits

2 ½ pounds of beef or veal round
Black pepper
½ cup flour
3 tablespoons vegetable oil
2 tablespoons butter
2 large onions, coarsely chopped
1 large green bell pepper, coarsely chopped
½ cup coarsely chopped celery
3 cloves garlic, minced
2 cups chicken stock
2 tomatoes, chopped
1 bay leaf
2 teaspoons salt
1 teaspoon black pepper
6 servings grits, uncooked

Pound the beef or veal rounds, cut into 2 x 3 inch pieces and season with salt and pepper. Dredge meat in flour, and shake off the excess. In a heavy skillet, heat oil and brown meat. Remove meat from skillet and set aside. Pour off remaining fat in skillet, add butter and melt it over moderate heat. When foam begins to subside, add onions, green bell pepper, celery and garlic. Cook for about 5 minutes, stirring frequently, or until the vegetables are tender. Stir in stock, tomatoes, bay leaf, salt, and pepper and bring to a boil. Reduce heat to low, partially cover the skillet, and simmer for 20 minutes. Return meat and accumulated liquid to the skillet, stirring well. Simmer partially covered for about 1 hour or until meat is tender and sauce is thickened. Adjust seasonings. Half an hour before grillades are done, cook grits according to package directions. Mounds grits on warm plate and ladle grillades over grits. 6 servings.

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