Grits and Beef Grillades | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Hand-crush tomatoes, then pan-fry seasoned beef until tender in a rich tomato sauce. Served over creamy cheese grits for a hearty meal.
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Cooking tools:
- Dutch oven
- Meat tenderizer
- Skillet
- Pie dish
- Mixing bowl
- Plate
- Saucepan
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
Ingredients
- 1 (14.5-ounce) can whole tomatoes, undrained
- 2 pounds boneless beef round steak
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- ½ teaspoon cayenne, or to taste
- 4 cloves garlic, finely minced
- ⅓ cup plain flour
- ⅓ cup lard or cooking oil
- water or wine for deglazing pan
- 1 medium onion, finely chopped
- ½ cup diced celery
- ½ cup diced green pepper
- 1½ cups water or beef broth
- 1 bay leaf
- sliced green onions, for garnish
- Cheese Grits, for serving (recipe follows)
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