Do you have a recipe for Grillades?!
Answers:
GRILLADES
1 3/4 lb!. round of beef
1/2 teaspoon salt (omit if canned beef stock is used)
1 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon cayenne
1 tablespoon minced garlic
2 tablespoons flour
1 cup beef stock (fresh preferred; low-salt canned will do)
2 tablespoons cooking oil
1 cup chopped peeled tomato (or good Italian canned)
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1/4 teaspoon thyme
1 bay leaf
3 cups cooked REAL grits
Preparation:
Trim fat and gristle from the meat and cut into pieces from 2-3 inches square!. Pound with a mallet to tenderize, then place in a bowl!. Add the salt, pepper, dry mustard, cayenne, garlic, and flour and mix to coat the meat with the flour and seasonings!.
In a cast iron Dutch oven, heat the oil over medium high heat and brown the meat on both sides!. Add the onion, tomato, stock, bell pepper, celery, thyme, and bay leaf and any spices/flour remaining in the bowl!. Lower heat to a simmer and cook for about 45 minutes to an hour, stirring occasionally!. You'll know it's done when the liquid with the meat becomes gravy-like or sauce-like!.
Serve over the grits!.Www@FoodAQ@Com
1 3/4 lb!. round of beef
1/2 teaspoon salt (omit if canned beef stock is used)
1 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon cayenne
1 tablespoon minced garlic
2 tablespoons flour
1 cup beef stock (fresh preferred; low-salt canned will do)
2 tablespoons cooking oil
1 cup chopped peeled tomato (or good Italian canned)
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1/4 teaspoon thyme
1 bay leaf
3 cups cooked REAL grits
Preparation:
Trim fat and gristle from the meat and cut into pieces from 2-3 inches square!. Pound with a mallet to tenderize, then place in a bowl!. Add the salt, pepper, dry mustard, cayenne, garlic, and flour and mix to coat the meat with the flour and seasonings!.
In a cast iron Dutch oven, heat the oil over medium high heat and brown the meat on both sides!. Add the onion, tomato, stock, bell pepper, celery, thyme, and bay leaf and any spices/flour remaining in the bowl!. Lower heat to a simmer and cook for about 45 minutes to an hour, stirring occasionally!. You'll know it's done when the liquid with the meat becomes gravy-like or sauce-like!.
Serve over the grits!.Www@FoodAQ@Com