Recipe by breezermom
This is a truly decadent dish! It has a wonderful flavor that isn't overly spicy, so everyone can enjoy it. The flavors all meld together to make a wonderful explosion for your taste buds! Everyone loves this and asks for the recipe. Don't let the lengthy ingredient list scare you...this makes the meat and a side dish!
- 3 lbs boneless beef chuck steaks, 2 inches thick, patted dry
- 1⁄4 cup all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 medium onion, thickly sliced
- 1 stalk celery, thickly sliced
- 2 medium green bell peppers, cored, seeded, and sliced
- 2 garlic cloves, minced
- 1 1⁄2 cups beef stock
- 1 (8 ounce) can tomato sauce
- 1 teaspoon brown sugar
- 1⁄2 teaspoon dried basil, crumbled
- 1⁄2 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon dried oregano, crumbled
- 1 whole bay leaf
- 1⁄8 teaspoon ground red pepper (cayenne)
- 3 cups water
- 1⁄4 teaspoon salt
- 1 cup grits
- 1 tablespoon unsalted butter or 1 tablespoon margarine
- 1 cup shredded cheddar cheese or 1 cup shredded gruyere or 1 cup shredded mozzarella cheese
- 1 large egg, lightly beaten
- 1⁄4 teaspoon paprika
- Dredge the steak in the flour, shaking off any excess, and sprinkle with 1/2 teaspoon of the salt and 1/8 tsp black pepper. Heat the oil for 1 minute in a 3 quart flameproof casserole or a dutch oven over moderately high heat. Add the steak and brown for 6 to 7 minutes on each side. Remove the steak and set aside.
- Preheat the oven to 350 degrees. Add the onion, celery, green peppers, and 1/2 tsp salt and 1/8 tsp pepper to the casserole, and cook over moderate heat, stirring occasionally for 5 minutes. Stir in the garlic, beef stock, tomato sauce, sugar, basil, thyme, oregano, bay leaf, and red pepper. Bring to a boil. Return the steak to the pan and spoon some of the vegetable mixture over it. Cover, transfer to the oven, and bake until tender 1 1/2 to 2 hours.
- After the meat has been in the oven for about 1 hour, bring the water to a boil in a medium size saucepan over moderately high heat. Add 1/4 tsp salt and grits, reduce the heat to low, and simmer, stirring constantly until thickened, about 15 minutes. Remove from the heat, beat in the butter, cheese, and egg, and let cool for 15 minutes.
- Raise the oven temperature to 400 degrees. Remove the casserole/dutch oven from the oven, skim any fat from the drippings, and remove the bay leaf. Spoon some of the sauce from the bottom of the casserole or dutch oven over the steak, arrange the grits in mounds on top, then sprinkle them with the paprika.
- Return the casserole/dutch oven to the oven and bake, uncovered, for 25 to 30 minutes or until bubbling.