Grillades And Grits
|Boneless beef minute steak||1 Pound, cubed (Top Round, 1/4 Inch Thick)|
|Salt||1⁄4 Teaspoon (To Taste)|
|All purpose flour||4 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Chopped sweet green peppers||3⁄4 Cup (12 tbs)|
|Finely chopped yellow onion||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dry mustard||1⁄2 Teaspoon|
|Dried thyme leaves||1 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
|Beef stock/Low- sodium beef broth||1 Cup (16 tbs)|
|Canned crushed tomatoes||1 Cup (16 tbs), undrained|
|Cooked grits||4 Cup (64 tbs)|
1. Season the steak with the salt and coat with 2 tablespoons of the flour. In a heavy 12-inch nonstick skillet, heat the oil over moderately high heat. Brown the steak for 3 minutes on each side, then transfer to a plate.
2. Add the remaining 2 tablespoons of flour to the skillet and stir for 3 minutes or just until golden. Add the vegetables, spices, and herbs and saute for 5 minutes or until tender. Add the stock, tomatoes, bay leaf, and steak and bring to a boil.
3. Lower the heat, cover, and simmer, stirring occasionally, for 30 minutes or until the steak is tender; discard the bay leaf. Diagonally slice the steaks across the grain, 1/4 inch thick. Transfer the slices to a platter, surround with the grits, and ladle the sauce on top. Serve with Creole Okra and Tomatoes.