Grillades and Grits: A Southern Comfort Food Classic
Here is a recipe that all southerners love and adore! Creamy, delicious and sure to be a family favorite.
Video
Equipment
- 1 4.5 Quart Pot
Ingredients
Beef Grillades
- 1-½ Pounds Beef Round Steak
- 1 teaspoon Creole Seasoning
- ⅓ Cup All Purpose Flour
- 3 Tablespoons Bacon Grease
- 1 Each Yellow Onion diced
- 1 Each Green Bell Pepper diced
- 1 Each Red Bell Pepper diced
- 1 Rib Celery diced
- 3 Cloves Garlic minced
- 2 Cups Beef Broth
- 1 (15 Ounce) Can Italian Style Diced Tomatoes
- 2 teaspoons Worcestershire Sauce
- 3 Dashes Hot Sauce
- 1 teaspoon Onion Powder
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Red Wine Vinegar
- 2 Each Bay Leaves
- 1 Bunch Green Onions
Cheese Grits
- 6 Cups Chicken Broth
- 1-½ Cups Stone-ground Grits
- 6 Ounces Cheddar Cheese freshly grated
- ⅓ Cup Heavy Cream
Instructions
Beef Grillades
- Pound the round steak with a meat mallet, then cut into 2" medallions and sprinkle with Creole seasoning.1-½ Pounds Beef Round Steak, 1 teaspoon Creole Seasoning
- Add the flour to a large ziplok bag and add the beef pieces to the flour, shaking it to make sure it all gets coated.⅓ Cup All Purpose Flour
- Add the bacon grease to a large cast iron skillet and heat over medium-high heat.3 Tablespoons Bacon Grease
- Add half of the beef and sear on both sides. Remove to a plate then sear the remaining beef.Remove to the side for later.
- Add the diced onions, bell peppers and celery. Allow to cook until soft, scraping up the stuck bits on the bottom of the skillet.1 Each Yellow Onion, 1 Each Green Bell Pepper, 1 Each Red Bell Pepper, 1 Rib Celery
- Add the garlic and cook another 2 minutes, until fragrant.3 Cloves Garlic
- Pour the beef into the skillet while stirring.2 Cups Beef Broth
- Then add the tomatoes, Worcestershire sauce, vinegar, onion powder, Creole seasoning, hot sauce and bay leaves. Stir together and allow to come to a boil.1 (15 Ounce) Can Italian Style Diced Tomatoes, 2 teaspoons Worcestershire Sauce, 3 Dashes Hot Sauce, 1 teaspoon Onion Powder, 1 Tablespoon Creole Seasoning, 1 teaspoon Red Wine Vinegar, 2 Each Bay Leaves
- Add the beef to the skillet and stir so that the beef is immersed.
- Cover the skillet with a lid and turn down the heat, to a simmer, for 2 hours. Stir occasionally.
- Once cooked, add the chopped green onions.1 Bunch Green Onions
Cheese Grits
- Bring the chicken broth to a boil in a 4.5 quart pot.
- Once boiling, add the grits and stir with a whisk. Turn down the heat to a simmer and cover. Cook for 15-20 minutes, stirring with the whisk occasionally.
- Turn off the heat then add the cream and cheese. Stir until all the cheese has melted. Serve with the grillades on top.
Notes
Taste the grits before serving. I don't usually add salt because the broth tends to have enough. If it needs it, add salt to taste.
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Nutrition
Serving: 1Cup | Calories: 568kcal | Carbohydrates: 64g | Protein: 29g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 3006mg | Potassium: 2419mg | Fiber: 12g | Sugar: 28g | Vitamin A: 2377IU | Vitamin C: 105mg | Calcium: 588mg | Iron: 13mg
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