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:

1. Cut steak into 1 ½” wide by 3” long serving pieces; season well with Tony’s
2. 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
3. Add onions, bell pepper, celery, and garlic and sauté for 5 minutes over medium heat;
4. Sprinkle flour on top and blend in well, cooking for 3 minutes, stirring constantly
5. 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
6. Add wine, Tabasco, and Worcestershire and blend in; cover and cook for 40 additional minutes over very low simmer
7. Add parsley, and blend in; cook additional 10 minutes
8. Serve grillades and gravy over cooked white rice or cheese grits

Serves 6