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Grillades And Grits

Country.Chef's picture
Ingredients
  Beef steaks 24 Ounce (4 In Number, 6 Ounce Each)
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Vegetable oil 3 Teaspoon
  Onion 1 Medium, chopped
  Green pepper 1 , chopped
  Stalk celery 1 , chopped
  Garlic 2 Clove (10 gm), finely chopped
  Canned tomatoes puree 16 Ounce (1 Can)
  Beef broth 1 Cup (16 tbs)
  Worcestershire sauce 1 Teaspoon
  Bay leaves 2
  Red wine vinegar 1 Tablespoon
  Cooked hominy grits 1 Cup (16 tbs) (Old Fashioned / Quick)
Directions

1. Sprinkle beef with salt and black pepper. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add steaks and cook until browned, about 2 minutes per side, transferring steaks to plate as they are browned.
2. Add remaining 2 teaspoons oil to skillet; reduce heat to medium. Add onion; cook, stirring, 5 minutes. Add green pepper, celery, and garlic; cook, stirring, 3 minutes. Add tomatoes with their puree, breaking them up with side of spoon. Stir in broth, Worcestershire, and bay leaves. Increase heat to high; heat to boiling.
3. Return steaks to skillet; reduce heat. Cover and simmer 40 minutes. Transfer steaks to platter; keep warm. Increase heat to high; stir in vinegar and heat to boiling. Boil until sauce has thickened, about 5 minutes. Discard bay leaves. To serve, spoon sauce over steaks and pass grits separately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Boiled
Ingredient: 
Beef
Preparation Time: 
10 Minutes

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