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 more rich when served over creamy cheese grits.

2 ½ pounds of beef roundsteak
salt and pepper
½ cup flour
3 tablespoons vegetable oil
2 tablespoons butter
2 large onions, chopped
1 large green bell pepper, chopped
½ cup chopped celery
3 cloves minced garlic
2 cups chicken stock
2 tomatoes, chopped
1 bay leaf
2 teaspoons salt
1 teaspoon black pepper
6 servings uncooked grits
Pound the beef rounds, cut into 2 x 3 inch pieces and season with salt and pepper. Dredge meat in flour, and shaking 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 begins 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.