Grillades (gree-YHADS), a traditional Louisiana brunch or breakfast dish, typically served over GRITS. For those that are not fond of grits, it may be served over rice or with just a simple salad on the side.
If you have left over's you can keep them in a covered container in the fridge for 3 days. Just reheat to serve again.
1 hour 8 minutes
1 hour 28 mins
Yield: 4+ servings
- 1 pound lean beef steak(s), about 1/2-inch thick
- 1/4 cup all-purpose flour (for dredging meat)
- 1/2 teaspoon salt (for dredging meat)
- 1/2 teaspoon freshly ground black pepper (for dredging meat)
- 2 tablespoons bacon drippings or vegetable oil (for browning meat)
- 1 large onion, chopped
- 1/2 cup chopped celery
- 1 cup chopped green pepper
- 1 cup mushrooms, sliced
- 2 garlic cloves, minced
- 2 tablespoons bacon drippings or oil (for sauce)
- 2 tablespoons flour (for sauce)
- 1 1/4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried leaf basil
- 1/2 teaspoon crushed red pepper
- salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 4 to 5 cups hot cooked grits (or rice if you prefer)
- pepper sauce to taste (Tabasco)
1. Cut the steaks into 2-inch pieces.
2. Combine 1/4 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper; dredge steak pieces in the mix.
3. Heat the bacon drippings in a heavy skillet over medium-high heat; saute the meat, turning pieces to brown both sides (about 5 minutes). Remove the meat to a plate and set aside.
4. Saute the onion, celery, and pepper in the same pan until tender. Add garlic and stir well. Push the vegetables to one side of the pan. Add the additional bacon drippings or oil and stir in the 2 tablespoons of flour. Stir the mixture well and cook, stirring constantly, until mixture is medium brown in color (2-3 minutes).
5. Add the beef broth; stir until smooth.
6. Return the meat to the pan and pour tomatoes over meat. Sprinkle with the thyme, basil, red pepper, and a little Tabasco or pepper sauce. Reduce heat to a simmer and cook until tender, about 40 to 60 minutes.
7. Taste and add salt, pepper and/or Tabasco as needed; stir in the fresh chopped parsley.
8. Serve grillades with hot buttered grits (or rice)