Grillades (gree\’-ahds) I PDF Print E-mail
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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.


  • 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


  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


Last Updated on Saturday, 21 September 2013 19:00