Strips of round steak, slow stewed with tomatoes and vegetables and served over a bed of garlic cheese grits.

Grillades and Grits

Grillades and Grits {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.

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Yum

Recipe: Grillades and Grits

©From the Kitchen of Deep South Dish

Ingredients

• 3 tablespoons of cooking oil (canola, vegetable, light olive), or as needed
• 1 pound of bottom round steak
• 1/2 teaspoon of kosher salt, or to taste
• 1/4 teaspoon of freshly cracked black pepper
• 6 tablespoons of all purpose flour, divided
• 1 cup of chopped onion
• 1/2 cup of chopped green bell pepper
• 1 tablespoon of minced garlic
• 2 cups of water
• 1 (15 ounce) can of stewed tomatoes
• 1 teaspoon of Kitchen Bouquet
• 1/2 teaspoon of Cajun or Creole seasoning (like Slap Ya Mama), or to taste, optional
• 1/2 tablespoon of dried parsley
• 1/4 teaspoon of dried thyme, crushed
• Garlic Cheese Grits (click link for recipe)

Instructions

Heat 2 tablespoons of cooking oil 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 meat, 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.

Cook's Notes: Substitute veal shoulder or other cuts of braising beef or pork, trimmed to cutlets and pounded thin. When using leaner cuts, reduce cooking time accordingly.

Source: http://www.deepsouthdish.com/

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