Grillades (gree\’-ahds) I |
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Wednesday, 22 June 2011 14:45 |
Very old Southern dish creating a delicious, rich gravy served over warm cheese grits! Excellent for a brunch with guests!
Submitted by: Missy K.
Ingredients:
- 1 2 ½ to 3-pound round steak
- 1 ½ tsp Tony Chachere’s Seasoning Mix

- 2 TBS cooking oil
- 2 finely chopped large onions
- 1 large bell pepper, julienned
- ½ cup finely chopped celery
- 3 cloves of garlic, minced
- 1 TBS all purpose flour
- 2 cups beef stock
- 2/3 cup dry red wine
- 1 tsp Tabasco sauce
- 1 TBS Worcestershire sauce
- ¼ cup chopped fresh parsley
Instructions:
- Cut steak into 1 ½” wide by 3” long serving pieces; season well with Tony’s
- Into a heavy metal skillet that has cover, heat oil over medium temperature, add cooking oil and allow it to get hot; brown the steak pieces until they are well-browned on both sides, about 5 minutes; remove to a warm platter and set aside
- Add onions, bell pepper, celery, and garlic and sauté for 5 minutes over medium heat;
- Sprinkle flour on top and blend in well, cooking for 3 minutes, stirring constantly
- Add beef stock and blend well; when sauce is smooth, return steak strips to skilled; stir well, cover, and reduce heat to low simmer for 1 hour, sutirring occasionally
- Add wine, Tabasco, and Worcestershire and blend in; cover and cook for 40 additional minutes over very low simmer
- Add parsley, and blend in; cook additional 10 minutes
- Serve grillades and gravy over cooked white rice or cheese grits
Serves 6
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Last Updated on Saturday, 21 September 2013 19:00 |