I guess I can do half a review. I had the steak cooking along and went to the pantry to get the grits and I DIDN'T HAVE ANY!!! I always have grits so didn't even think about buying any! Bummer. So I served the steak over yukon-gold-mashed potatoes with the skins on. It was great...especially for a cold, rainy Fall night. BUT I can't wait to make it again with the grits. Yum!
Grillades and Baked Cheese Grits
- 4 1/2 pounds round steak
- 2 teaspoons salt
- 2 teaspoons pepper
- Vegetable oil
- 2/3 cup all-purpose flour
- 2 cups chopped onion
- 1 1/2 cups chopped green bellpepper
- 1/2 cup chopped green onions
- 1/2 cup chopped celery
- 1/2 cup chopped fresh parsley
- 4 garlic cloves, minced
- 2 (14 1/2-ounce) cans stewed tomatoes, undrained
- 1 teaspoon dried thyme
- 3 bay leaves
- 2 cups water
- Baked Cheese Grits
- Cut meat into serving-size pieces; sprinkle with salt and pepper.
- Pour 1/2 cup oil into a Dutch oven. Fry steak in batches in hot oil over medium-high heat until browned (about 2 minutes on each side.) Remove to platter, and repeat until all meat is browned.
- Measure pan drippings; add enough oil to drippings to measure 2/3 cup, and return to Dutch oven. Add flour; cook over medium heat, whisking constantly, 10 minutes or until roux is caramel colored.
- Stir in onion and next 5 ingredients; cook until tender. Stir in tomatoes and next 3 ingredients, stirring well.
- Return meat to Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Remove and discard bay leaves. Serve with Baked Cheese Grits.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes