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Grillades And Grits

Grannys.kitchen's picture
Ingredients
  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)
  Shortening/Lard 2 Tablespoon
  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
  Cooked grits 3
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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