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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 810 |
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Grillades (pronounced Gree-yads) originated in Louisiana and are a brunch staple. They are traditionally served over grits, but in modern times they are used as a main dish over mashed potatoes or Stovetop Garlic-Cheese grits (see recipe on my page). Ingredients:
2 lbs round steak, 1/2 inch thick |
flour, seasoned with salt and pepper |
generous splash of cooking oil |
2 1/2 cups chopped onions |
1 1/2 cups chopped celery |
1 bell pepper, chopped |
2 tbs minced garlic |
1 can ro-tel tomatoes (10 oz) |
3 tbs tomato paste |
1 tsp sugar |
1 bay leaf |
1/4 tsp each -- thyme, basil and oregano |
1 tbs worcestershire sauce |
1 1/2 cups beef broth |
1/2 cup red wine |
salt and pepper to taste |
1/4 cup green onion tops, chopped |
1/4 cup fresh parsley, chopped |
Directions:
1. Trim all fat and connecting tissue from steak leaving only lean meat. Cut into pieces about 2 1/2 inch square or rectangle. Pieces will be irregular.
2. Dredge in seasoned flour and pound lightly with meat mallet.
3. Heat hot oil in Dutch oven or pot with heavy bottom (thin bottoms will stick) brown meat , remove and set aside.
4. Wilt Holy Trinity (celery, bell peppers, onions). in same pot.
5. Add garlic near end.
6. Immediately stir in tomatoes, tomato paste and sugar.
7. Simmer 4 or 5 minutes.
8. Add bay leaf, basil, thyme, oregano, a little salt and pepper.
9. Add Worcestershire, broth, wine.
10. Bring to simmer.
11. Add meat, cover and simmer over low heat 30 - 40 minutes or until meat is tender and gravy is thick. Stir occasionally to make sure garvy is not sticking.
12. Stir in green onions and parsley.
13. Serve over grits, Stovetop cheese grits (see recipe) or mashed potatoes.
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