Authentic Grillades and Grits
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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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
Description
Authentic Grillades and Grits features round steak dredged in a seasoned flour mixture, pan-fried, and set aside while vegetables like yellow onion, garlic, red bell pepper, and celery are sautéed until soft. Diced tomatoes join the vegetables to build the flavor base. A roux made from butter and flour is cooked to a rich brown and combined with beef broth and red wine vinegar to form the gravy. The browned steak pieces are simmered in this Creole-seasoned gravy with bay leaves and additional seasoning, resulting in tender meat in a flavorful sauce.
The accompanying grits are prepared separately by slowly cooking stone-ground grits in milk with a pinch of salt until creamy. This combination delivers a classic Southern dish that balances the savory, robust meat and vegetables with the comfort of smooth grits.
The Grillades and Grits dish is traditionally served hot and can be a satisfying main course for breakfast, brunch, or dinner, offering a filling and textured experience. This preparation highlights the importance of layering flavors with the sautéed vegetables and the roux-thickened sauce to complement the tender steak.
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 creole seasoning click for recipe, homemade
- 2 tablespoons extra virgin olive oil
- 2 yellow onion diced, medium
- 2 cloves garlic minced
- 1 red bell pepper about 1 cup, diced, large
- 1/2 cup celery diced
- 2 cups tomato diced or 1 (14 oz) can diced tomatoes, drained
- 1/3 cup all-purpose flour
- 5 tablespoons butter or 5 tablespoons extra virgin olive oil, unsalted
- 3 cups beef broth
- 1 tablespoon red wine vinegar
- 3 bay leaf
- 1 tablespoon creole seasoning click for recipe, homemade
- 2 tablespoons parsley chopped, fresh
- For the Grits:
- 1 cup grits not instant, stone-ground old-fashioned
- 5 cups milk
- 1 teaspoon salt
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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