Creole Grillades
From chefjeb 17 years ago
- 60 minutes to make
- Serves 810
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).
Ingredients
- 2 lbs round steak, 1/2 inch thick shopping list
- flour, seasoned with salt and pepper shopping list
- generous splash of cooking oil shopping list
- 2 1/2 cups chopped onions shopping list
- 1 1/2 cups chopped celery shopping list
- 1 bell pepper, chopped shopping list
- 2 tbs minced garlic shopping list
- 1 can Ro-Tel tomatoes (10 oz) shopping list
- 3 tbs tomato paste shopping list
- 1 tsp sugar shopping list
- 1 bay leaf shopping list
- 1/4 tsp each -- thyme, basil and oregano shopping list
- 1 tbs worcestershire sauce shopping list
- 1 1/2 cups beef broth shopping list
- 1/2 cup red wine shopping list
- salt and pepper to taste shopping list
- 1/4 cup green onion tops, chopped shopping list
- 1/4 cup fresh parsley, chopped shopping list
How to make it
- 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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