Louisiana Grillades And Grits Recipes

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LOUISIANA GRILLADES AND GRITS



Louisiana Grillades and Grits image

Grillades and grits, a traditional Louisiana brunch or breakfast dish, made with beef or veal, grits, gravy, and vegetables.

Provided by Diana Rattray

Categories     Breakfast     Brunch

Time 1h50m

Yield 8

Number Of Ingredients 19

1 to 1 1/2 pounds lean beef (or veal steaks, about 1/2-inch thick)
6 tablespoons all-purpose flour ( divided )
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons bacon drippings (or vegetable oil)
1 large onion (cut into 4 wedges, sliced)
1/2 cup celery (chopped)
1 cup bell pepper (red and green, chopped)
2 garlic cloves (minced)
1 1/4 cups beef broth
1 can (14.5 ounces) tomatoes (diced )
1/2 teaspoon thyme (dried leaf)
1/2 teaspoon basil (dried leaf)
1/2 teaspoon red pepper (crushed, or to taste)
Dash Tabasco (other hot pepper sauce, or to taste)
Dash kosher salt (or to taste)
1 to 2 tablespoons fresh parsley (chopped)
4 to 5 cups grits (hot, cooked)
Optional: 1/2 cup green onion (sliced, for garnish)

Steps:

  • Gather the ingredients.
  • Cut the steaks into 2-inch pieces. Combine 4 tablespoons of flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper; dredge steak pieces.
  • Heat 2 tablespoons of the oil in a heavy skillet over medium-high heat; cook the meat, turning the pieces to brown both sides. Remove the meat to a plate and set aside.
  • Add the onion, celery, and bell pepper to the same pan and cook until onion is translucent, stirring frequently. Add the garlic and cook, stirring, for 2 minutes longer.
  • Remove the vegetables to a plate and set aside. Add the remaining 2 tablespoons of oil and stir in the remaining 2 tablespoons of flour. Stir the mixture well and cook, stirring constantly, until the roux mixture is medium brown in color. Return the onion mixture to the pan and add the beef broth; stir until smooth.
  • Return the meat to the pan and add the tomatoes. Sprinkle with the thyme, basil, red pepper, and a little Tabasco. Reduce heat to a simmer and cook until tender, about 40 to 60 minutes, or until meat is tender. Taste and add salt and pepper as needed; stir in the fresh chopped parsley.
  • Serve the grillades with hot buttered grits and a garnish of sliced green onions, if desired. Enjoy!

Nutrition Facts : Calories 439 kcal, Carbohydrate 30 g, Cholesterol 82 mg, Fiber 3 g, Protein 26 g, SaturatedFat 7 g, Sodium 391 mg, Sugar 3 g, Fat 23 g, ServingSize 6-8 Servings, UnsaturatedFat 0 g

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