Paula Deen's Grillades and Grits

Recipe by Punky Julster
READY IN: 1hr 45mins




  • Season beef with kosher salt, black pepper and garlic powder.
  • Dust beef with about 1/3 cup flour and toss lightly.
  • Spray a cast iron Dutch oven with cooking spray.
  • Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).
  • Brown meat in hot fat and remove to a large bowl using a slotted spoon.
  • Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
  • Add or take away to total 3 tablespoons of fat to make your roux.
  • To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.
  • Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
  • Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
  • Add fresh tomatoes and 1 can extra hot tomatoes.
  • Simmer for about 1 hour and 15 minutes, stirring occasionally.
  • Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
  • Serve over your favorite hot buttered grits.