Grillades And Grits
|Round beef steak/Veal leg round steak||1 1⁄2 Pound, cut into 0.75 inch thick|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned tomatoes||16 Ounce, cut up (One Can)|
|Onions||2 Medium, chopped|
|Water||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
Trim excess fat from meat.
Remove and discard bones.
Cut meat into 3 inch strips.
Using a meat mallet, pound meat to 1/4 inch thickness.
Coat meat with the flour.
In a large skillet brown meat, half at a time, on both sides in hot lard.
Remove from skillet; set aside.
In the skillet stir together the un drained tomatoes, onions, water, garlic, bouillon granules, and red pepper.
Return meat to the skillet.
Bring mixture to boiling; reduce heat.
Cover and simmer over low heat for 20 minutes.
Uncover; simmer for 10 minutes more.
Serve meat atop grits with gravy from pan.