Recipe

Creole Grillades Recipe

	Chefjeb / All my dishes 1 year ago Grillades (pronounced Gree-yads) originated in Louisiana and are a brunch staple. They are traditionally served over grits, but in modern times they are used as a main dish over mashed potatoes or Stovetop Garlic-Cheese grits (see recipe on my page). Prep:20m Cook:60m Servings:810	Chefjeb
	beef gravy tomatoes

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Ingredients

2 lbs round steak, 1/2 inch thick

flour, seasoned with salt and pepper

generous splash of cooking oil

2 1/2 cups chopped onions

1 1/2 cups chopped celery

1 bell pepper, chopped

2 tbs minced garlic

1 can Ro-tel tomatoes (10 oz)

3 tbs tomato paste

1 tsp sugar

1 bay leaf

1/4 tsp each -- thyme, basil and oregano

1 tbs Worcestershire sauce

1 1/2 cups beef broth

1/2 cup red wine

salt and pepper to taste

1/4 cup green onion tops, chopped

1/4 cup fresh parsley, chopped

Directions

Trim all fat and connecting tissue from steak leaving only lean meat. Cut into pieces about 2 1/2 inch square or rectangle. Pieces will be irregular.

Dredge in seasoned flour and pound lightly with meat mallet.

Heat hot oil in Dutch oven or pot with heavy bottom (thin bottoms will stick) brown meat , remove and set aside.

Wilt Holy Trinity (celery, bell peppers, onions). in same pot.

Add garlic near end.

Immediately stir in tomatoes, tomato paste and sugar.

Simmer 4 or 5 minutes.

Add bay leaf, basil, thyme, oregano, a little salt and pepper.

Add Worcestershire, broth, wine.

Bring to simmer.

Add meat, cover and simmer over low heat 30 - 40 minutes or until meat is tender and gravy is thick. Stir occasionally to make sure garvy is not sticking.

Stir in green onions and parsley.

Serve over grits, Stovetop cheese grits (see recipe) or mashed potatoes.

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Comments

chefmeow 1 year ago said:
This is a must try for sure. Yummy. I'm not a fan of grits but I love my mashed potatoes and that is what I will serve this over. Can't wait to try. Thanks for sharing.

notyourmomma 1 year ago said:
One of my favorite meals ever. I never tried adding red wine before, that will be added next time I make this dish. Grew up eating grits every Sunday morning. Love them.

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