Steak Creole with Cheese Grits
From flavorsofitaly 16 years agoIngredients
- 3 lbs boneless chuck steak, 2 inches thick, patted dry shopping list
- 1/4 cup all-purpose flour shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp pepper shopping list
- 3 Tbl vegetable oil shopping list
- ! medium sized yellow onion, thickly sliced shopping list
- 1 medium sized stalk of celery, thickly sliced shopping list
- 2 medium sized green bell peppers, cored. seeded, and sliced shopping list
- 2 cloves garlic, minced shopping list
- 1 and 1/2 cups beef stock or beef broth shopping list
- 1 (8 oz) can tomato sauce shopping list
- 1 tsp brown sugar shopping list
- 1/2 tsp dried basil shopping list
- 1/2 tsp thyme shopping list
- 1/2 tsp oregano shopping list
- 1 bay leaf shopping list
- 1/8 tsp ground cayenne pepper shopping list
- For the grits: shopping list
- 3 cups water shopping list
- 1/4 tsp salt shopping list
- 1 cup hominy grits shopping list
- 1 Tbl butter or margarine shopping list
- 1 cup shredded cheddar cheese shopping list
- 1 large egg, lightly beaten shopping list
- 1/4 tsp paprika shopping list
How to make it
- Dredge steak in flour, shaking off any excess, and sprinkle with half the salt and pepper. Heat the oil for 1 minute in a 3 quart casserole dish over moderately high heat. Add the steak and brown for 6-7 minutes on each side. Remove the steak and set aside.
- Preheat oven to 350F. Add the onion, celery, green peppers, and remaining salt and pepper to the casserole, and cook over medium heat, stirring occasionally, for 5 minutes. Stir in the garlic, stock, tomato sauce, sugar, basil, thyme, oregano, bay leaf, and red pepper, and bring to a boil. Return the steak to the casserole dish, and spoon some of the vegetable mixture over it. Cover, transfer to the oven, and bake until steak is tender, 1 and 1/2 to 2 hours.
- For the grits: Bring the water to a boil in a medium sized saucepan over medium high heat. Add the salt and grits, reduce heat to low, and simmer, stirring constantly, until thickened - about 15 minutes. Remove form heat, beat in butter, cheese, and the egg, and let cool for 15 minutes.
- Raise oven temperature to 400F. Remove casserole from oven, skim off any fat from the drippings, and remove bay leaf. Spoon some of the sauce from bottom of casserole over the steak, arrange the grits in mounds around the steak, and sprinkle with paprika.
- Return casserole to the oven and bake, uncovered, for 25 to 30 minutes or until bubbling.
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