New Orleans Beef & Grits - Tony Chachere's
Southern comfort on a plate. Tender beef served over creamy, buttery grits. @GrillNation says, "It's the perfect hearty meal."
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Cooking tools:
- Saucepan
- Whisk
- Skillet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Serving platter
- Spatula
- Grater
- Oven
Ingredients
- 1 lb beef sirloin or flank steak cut into bite-sized strips
- 1 tbsp olive oil or butter
- 1 small onion thinly sliced
- 1 bell pepper sliced
- 2 cloves garlic minced
- 1 tbsp Tony Chachere’s Creole Seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional
- 1/4 cup beef broth or water
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce optional
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1/2 tsp salt
- 1 tbsp butter
- 1 cup shredded sharp cheddar cheese optional
- 1/4 cup heavy cream or milk optional
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