By Cindy Coopwood and Cordelia Capps
Photography by Will Jacks
A classic hearty Louisiana dish that is a favorite from brunch to dinner. Even richer when served over creamy cheese grits.
2½ lbs. beef round steak
salt and pepper
½ cup flour
3 Tbs vegetable oil
2 Tbs. butter
2 large onions, chopped
1 large green bell pepper, chopped
½ cup celery, chopped
3 cloves garlic, minced
2 cups chicken stock
2 tomatoes, chopped
1 bay leaf
2 tsp. salt
1 tsp black pepper
6 servings grits, uncooked
Pound the beef rounds, cut into 2 x 3-inch pieces, and season with salt and pepper.
Dredge meat in flour, and shake off the excess. Heat oil in a heavy-bottomed skillet and brown meat. Remove meat from skillet and set aside. Pour off remaining fat in skillet, add butter and melt it over medium heat. When bubbles begin to subside, add onions, green bell pepper, celery, and garlic. Cook until the vegetables are tender, stirring frequently, about 5 minutes. Stir in stock, tomatoes, bay leaf, salt, and pepper and bring to a boil. Reduce heat to low, covering partially, and simmer for 20 minutes. Return meat and juices to the skillet, stirring well.
Simmer, partially covered for about 1 hour or until meat is tender and sauce is thickened. Adjust seasonings. When ready to serve, cook grits according to package directions. Ladle grillades over grits on a warm plate. Makes 6 servings.
Grillades freeze very well. Allow to thaw and warm slowly up to temperature.
