Ingredients: |
Ingredients: 2 lbs Round steak
2 t. Kosher salt
1/4 t. cayenne pepper
2 T. Creole seasoning (Tony's or Slap your Mama)
3 T. vegetable oil
3 T. butter
2 medium onions, chopped
2 ribs celery, chopped
3 cloves garlic, minced
2 C. beef stock
3 T. Worcestershire
2 C. tomatoes, chopped
2 bay leaves
1T. red wine vinegar
Tabasco to taste
2 T. dark roux
1/4 C. parsley, chopped
1/2 C/ green onions, thinly sliced on the bias
Salt and Pepper to taste
1 recipe of grits made according to the package directions
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Directions: |
Directions:Pound out round steak to 1/2 inch thickness, then cut into 4 inch squares. Season meat with salt and cayenne pepper. Combine the flour and Tony's and dip the meat into the seasoned flour and shake off excess. In a cast iron dutch oven, heat the oil over medium heat until hot, but not smoking. Brown grillades well on both sides . Transfer meat to a plate. Drain off oil and melt butter over medium heat. Add onions, bell pepper, celery, and garlic. Stir frequently and cook until veggies are soft but not brown. Stir in beef stock, Worcestershire, tomatoes and bay leaves. Bring mixture to a boil. Reduce heat to medium low and return meat and juices from the plate back into the pot. Simmer about 1/2 hour until very tender. Add the roux and stir until sauce is slightly thickened. Stir in parsley, green onions, red wine vinegar, Tabasco, and salt and pepper to taste. Serve over grits and sprinkle with the green onions. |
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