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Grillades And Grits

Western.Chefs's picture
Ingredients
  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
  Bay leaf 1
  Cooked grits 4 Cup (64 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Cook Time: 
45 Minutes
Servings: 
4

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