Grillades and Grits, Grits and Grillades {pronounced GREE-ahds}, found on the menu at debutante balls and definitely a staple at Mardi Gras, is a dish of smothered beef, slow simmered in a roux and tomato base, though the name literally translated actually means grilled. Made with just about any kind of beef, and sometimes even with pork or veal, I prefer to use inexpensive round steak.
Traditionally grillades are served over garlic cheese grits, which pairs up beautifully and should not be missed in my opinion. You can also make the grits in advance, refrigerate them, make them into fried grit cakes and serve the grillades right on top, which gives a bit of crunchy contrast. If you aren't a fan of grits, polenta, mashed potatoes and rice make a fine substitute - in fact, The Cajun prefers rice himself.
While typically served at a breakfast or brunch and sometimes lunch, Grits and Grillades makes a perfectly acceptable and delicious dinner dish in this house. Serve it alongside a mixed garden salad or a green veggie. Enjoy!
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Grits and Grillades
From the Kitchen of Deep South Dish
3-5 tablespoons of canola oil
1 pound of round steak*
Large pinch of kosher salt
5 turns of the pepper grinder
6 tablespoons of flour, divided
1 medium onion, chopped
1/2 cup of chopped green bell pepper
3 cloves of garlic, minced
2 cups of water
1 (15 ounce) can of stewed tomatoes
1 teaspoon of Kitchen Bouquet
Slap Ya Mama, or your favorite
Cajun/Creole seasoning, to taste, optional
Palmful of dried parsley
Pinch of thyme, crushed
Garlic Cheese Grits
Heat 2 tablespoons of canola over medium high heat in a large iron skillet that has a lid. Slice the round steak into strips and season with the salt and pepper. Toss the meat strips in half of the flour, reserving the remaining flour, and drop the strips into the hot oil to brown. Remove and set aside.
Add additional oil to the skillet as needed to bring it up to 3 tablespoons. Stir in the remaining 3 tablespoons of flour and cook over medium high heat until lightly browned. Stir in the onion and green bell pepper and cook for another 3-4 minutes. Stir in the water and cook and stir until water is fully incorporated and mixture is thickened. Add the tomatoes, Kitchen Bouquet, Cajun seasoning, parsley and thyme. Bring to a boil, reduce to simmer, cover and cook on a low simmer for 45 minutes to an hour, or until meat is tender.
Serve over hot garlic cheese grits, mashed potatoes or rice.
*Can substitute other lean cuts of beef, pork or veal.
Source: http://www.deepsouthdish.com/
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22 comments:
OMG. Seriously. Where has this been all my life?
The South has so many comfort meals. This one looks delicious and I love dishes like this over grits. I should make grits more often!
I've never heard of this dish before....it looks perfect for these colder days of winter! My family serves an Italian beef stew over polenta, so I KNOW FOR CERTAIN that this will be a winner in my family! Thanks, Roz
wow looks juicy and very very tasty
Yummy! I'm making cheese grits tomororrow! Maybe I'll refrigerate some for this.
PS. Looks like my wish came true. Saint v. Colts. Yay! My heart did go out to Brett Favre. My husband was comparing him to Rocky vs. "the Russian" last night. He's a fighter. Quite a career!
I saw you on the sits blog of the day I decided to check yours out. Great food ideas and yes the south loves comfort food.
Hope we will be blogging friends.
Nothing more southern than grits and I love 'em. Super idea to chill them and then saute them until they get nice and cruncy. I kind of like that idea all by itself!
But your Grillades recipes is lovely- I knew what it was, but have never had it.
this is a winner... I was trying to figure out how to grill the meat, but dispite the name, it indeed is a terrific recipe!
Oh...I am craving some Grillades and Grits now! The first time I had tasted these was at a Macy's department store in New Orleans, and Leah Chase was doing a cooking demonstration of this recipe.
Thank you so much!
Culinarily yours,
CCR
=:~)
Holy cow that looks delicious! I need some:D
Hubba hubba hubba, I LOVE this!!!!!!
Drool worthy!
I love any dish with grits and this one is grins and grits! I want some.
A friend and I stopped at a hole in the wall place in New Orleans last year. This was their special, which we had no clue to what it was. We ordered it and fell in love. If you've never tried it .. it is delicious!!
I will be trying to make it this weekend.
Thanks for the recipe :)
Hi, First time visitor to your blog. I like it!
Had Grillades for the first time three years ago in New Orleans. Love them. Had them again when we went back earlier this year. (we've been a total of 12 times) New Orleans is the city that holds my heart!
Anyway, sounds like a great recipe. I'll be checking back frequently!
Cheers, Cindy
OH, my goodness. I've been hearing about this dish for years, but have never had it. I have to try this! (Next month; this month's meat budget is verrrry low. :-)
Just found your blog and Grits and Grillades recipe from Two Runners and a Brown Dog. I am totally making it this weekend and following your blog from now on! I love deep south cooking, but have NO idea how to make anything myself -thanks! Great site!!
Welcome Sara - nice to meet ya!
I made this last night. Yummy! I've heard of the dish but never really had it. Total hit with the hubby and our guests.
Thanks so much!
We call it Swiss Steak here.
Hiya! Well, not sure where "here" is, but of course, we also cook Swiss Steak down here! Some of the ingredients of the two dishes are indeed similar, that is true, and in fact many people probably do make them the same way, but that ain't necessarily right! ;)
Both contain some form of tomato, however Grillades are usually also cooked with a small roux based gravy while Swiss is not. Swiss Steak is also usually cooked in a heavier base of tomatoes than Grillades are, or a combination of tomatoes and beef stock, although again, some people make them the same way.
While Swiss Steak is pan-fried as whole steaks, a dish of Grillades is cooked after being either cut into thin strips, or cut into super thin, pounded pieces, so it cooks a little faster than Swiss Steaks do.
Swiss Steak is always, far as I know, only made with beef, where Grillades might be made using pork, or even veal. A dish of Grillades are also traditionally served with a plate of some kind of grits, typically a cheese version. Swiss Steak is not.
So yes, they are somewhat similar, though in my way of cooking them, they are also quite different! Well, that's my take on it anyway! Hope that helps.
Oh yum, this sounds really good.
Let me know if you give it a try Tony!
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