Tender beef smothered in a slow-roasted sauce served on a bed of creamy grits? Breakfast has never sounded better.
Grits and Grillades
2016-02-19 23:48:37
Makes 4-6 servings
Ingredients
- 11⁄2 pounds round steak, cut into 3-inch pieces
- 2 teaspoons salt, divided
- 1 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 6 tablespoons canola oil, divided
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 (14-ounce) can petite diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 11⁄2 teaspoons Creole seasoning
- 4 sprigs fresh thyme
- Creamy Grits (recipe follows)
- Garnish: chopped green onion
Instructions
- Place steak pieces on a cutting board. Cover with plastic wrap; pound 1⁄4 inch thick. Sprinkle with 1⁄2 teaspoon salt. In a shallow dish, combine 1 teaspoon salt, flour, and pepper. Dredge steak in flour mixture.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, bell pepper, and celery; cook, stirring occasionally, until vegetables begin to soften, 3 to 5 minutes. Add garlic; cook 1 minute. Using a slotted spoon, remove vegetables from pan.
- Add remaining 5 tablespoons oil to pan; heat over medium-high heat. Add steak pieces to pan; cook until lightly browned, about 2 minutes per side. Add broth to pan, stirring to loosen browned bits. Add remaining 1⁄2 teaspoon salt, tomatoes, Worcestershire, Creole seasoning, and thyme sprigs; bring to a boil. Cover; reduce heat to medium-low, and simmer until steak is tender, about
- 1 hour and 15 minutes. Discard thyme sprigs. Serve with Creamy Grits. Garnish with green onion, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
Creamy Grits
2016-02-19 23:50:26
Makes 4-6 servings
Ingredients
- 1 cup stone-ground grits
- 3 1⁄2 cups chicken broth
- 1⁄2 cup whole milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon Creole seasoning
Instructions
- In a large saucepan, combine grits, broth, milk, salt, and Creole seasoning; bring to a boil over medium-high heat.
- Reduce heat to medium-low; simmer until grits are tender, 25 to 30 minutes, stirring occasionally.
Notes
- Stir in 1/2 cup shredded smoked Gouda cheese for a tasty twist.
Taste of the South https://tasteofthesouthmagazine.com/
