Grillades
From hot_it_up 13 years ago
- 120 minutes to make
- Serves 4
This is one of my Grillades recipes (pronounced GREE-yahds). I posted this one as I use a cornstarch thickener and not a roux, But if you want, by all means make a roux in a small sauce pan.
Ingredients
- 2 lbs round steak shopping list
- 2 teaspoons kosher salt shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1/2 Cup flour seasoned shopping list
- 2 Tablespoons creole seasoning shopping list
- 3 Tablespoons vegetable oil shopping list
- 3 Tablespoons unsalted butter shopping list
- 2 Medium onions, Julienned shopping list
- 1 red bell pepper, Julienned shopping list
- 2 Ribs celery, Julienned shopping list
- 3 cloves garlic, Chopped shopping list
- 2 Cups beef stock shopping list
- 3 Tbsp worcestershire sauce shopping list
- 2 Cups tomatoes, Chopped shopping list
- 2 fresh bay leaves shopping list
- 1 Tablespoons red wine vinegar shopping list
- Crystal hot sauce to taste shopping list
- 1 Tablespoon corn Starch (whisked together with 1 Tablespoon water) shopping list
- 1/4 cup flat leaf parsley, chopped shopping list
- 1/2 cup green onions, thinly sliced on the bias shopping list
- salt & pepper to taste shopping list
How to make it
- Pound the Round Steak on both sides to about ½ inch thickness, then cut into 4 inch squares. Season the grillades with the salt & cayenne pepper. Combine the flour and Creole Seasoning, dip the Grillades one at a time into the seasoned flour and shake off any excess. In a cast iron dutch oven, heat the vegetable oil over medium heat until very hot, but not smoking. Brown the Grillades well on both sides without burning. Transfer the Grillades to a plate. Drain off the vegetable oil and melt the butter over medium heat. Add the Onions, Bell Pepper, Celery, and Garlic and, stirring frequently, cook until the vegetables are soft but not brown. Stir in the Beef Stock, Wprcestershire, Tomatoes, and Bay Leaves; bring the mixture to a boil. Reduce the heat to medium-low. Return the Grillades and the accumulated juice from the plate back to the pot. Submerge the Grillades in the sauce and simmer for about 1 ½ hours or until they're very tender. When the Grillades are tender remove them to a plate and bring the sauce to a boil. Add the corn starch mixture and whisk until the sauce is slightly thickened. Stir in the parsley, 1/4 cup of the green onions, red wine vinegar, hot sauce, and salt & pepper. Mound Grits on 4 heated plates and divide the steaks on top Grits. Pour the sauce over the Grillades & Grits, top with the remaining Green Onions and serve immediately. This can also be served with rice.
The Rating
Reviewed by 10 people-
Really a good recipes! thanks
superfoodman
in Metropolis loved it
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~HELLO~
I am So Pleased that You posted this
Delicious "5"FORK!!!!! recipe~
The ingredients remind me of my
'HEART Home'~ New Orleans~
~*~mj~*~
I "Miss HOME!"~
mjcmcook
in Beach City loved it
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Fabulous recipe! Thanks!
rosemaryblue
in CollegeTown loved it
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