Grillades & Grits
- Ready In:
- 3hrs 45mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 4 lbs round steaks, seasoned to taste
- 3⁄4 cup bacon drippings
- 1⁄2 cup flour
- 2 cups chopped onions
- 3⁄4 cup chopped celery
- 1 cup chopped bell pepper
- 3 cloves minced garlic
- 1 cup chopped green onion
- 1 (16 ounce) can tomatoes
- 1 teaspoon thyme
- 3 bay leaves
- 1 cup water
- 1 cup Burgundy wine (optional-if not using wine increase water to 2 cups)
- 1⁄2 teaspoon Tabasco sauce
- 2 tablespoons Worcestershire sauce
- salt, black pepper and red pepper to taste
- cooked grits
directions
- Cut meat into serving size pieces.
- Pound and flatten to 1/4 thickness.
- Heat 1/4 cup bacon grease over medium heat in dutch oven and fry meat until browned.
- Remove from dutch oven and add remaining bacon grease and flour and stir constantly to make a dark brown roux.
- When roux is the right color add onions, green onion, celery, bell pepper, and garlic, cooking until soft.
- Add tomatoes and all remaining ingredients except grits.
- Lower heat, cover and simmer 2 hours.
- Best if refrigerated overnight.
- Serve over hot grits.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.