Grits and Grillades

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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