Authentic Grillades and Grits
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
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Servings
6
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Calories
663 kcal
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Course
Main Course
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Cuisine
American
Authentic Grillades and Grits
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For a true taste of the South, enjoy these savory and fork tender meat cutlets and gravy served over creamy grits!
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Ingredients
- For the Grillades:
- 2 lbs round steak pounded to 1/4 inch thickness and cut into 2 inch squares
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon Homemade Creole Seasoning (click for recipe)
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions diced
- 2 cloves garlic minced
- 1 large red bell pepper about 1 cup, diced
- 1/2 cup celery diced
- 2 cups tomatoes diced or 1 (14 oz) can diced tomatoes, drained
- 1/3 cup all-purpose flour
- 5 tablespoons unsalted butter (or 5 tablespoons extra virgin olive oil)
- 3 cups beef broth
- 1 tablespoon red wine vinegar
- 3 bay leaves
- 1 tablespoon Homemade Creole Seasoning (click for recipe)
- 2 tablespoons fresh parsley chopped
- For the Grits:
- 1 cup stone-ground old-fashioned grits not instant
- 5 cups milk
- 1 teaspoon salt
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Instructions
- Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
- Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
- Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.Return the vegetables to the skillet and add the tablespoon of Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
- Serve the grillades and gravy ladled over hot grits (see below).
- For the Grits: In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.
Nutrition Information
Show Details
Calories
663kcal
(33%)
Carbohydrates
51g
(17%)
Protein
48g
(96%)
Fat
29g
(45%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
145mg
(48%)
Sodium
1327mg
(55%)
Potassium
1230mg
(35%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
2351IU
(47%)
Vitamin C
38mg
(42%)
Calcium
318mg
(32%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 51g | 17% |
| Protein | 48g | 96% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 145mg | 48% |
| Sodium | 1327mg | 55% |
| Potassium | 1230mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 2351IU | 47% |
| Vitamin C | 38mg | 42% |
| Calcium | 318mg | 32% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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