Grits and Grillades

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.


Leave a Comment

Your email address will not be published. Required fields are marked *