Louisiana Grillades and Grits

2-1/2 lb round steak
Salt, pepper or Tony Chachere's creole seasoning
1/2 cup flour
3 tbs vegetable oil
3 tbs vermouth
2 large onions, coarsely chopped
1 large green bell pepper, coarsely chopped
1/2 cup celery, coarsely chopped
3 cloves garlic, minced
2 cups hot water

Pound the steak and cut into 2x3 inch pieces and season with salt and pepper or creole seasoning. Dredge meat in flour and shake off the excess. In a heavy skillet, heat oil and brown meat. Remove meat from skillet and set aside. Pour off remaining fat in skillet and add vermouth. Add onions, green bell pepper, celery and garlic. Cook for about 5 minutes, stirring frequently, or until the vegetables are tender. Stir in water and bring to a boil. Return meat to pan and reduce heat to low, cover the skillet, and simmer for about 1 hour or until meat is tender and gravy has been reduced to a thick sauce. Adjust seasonings. Cook grits according to package directions, Mound grits on warm plates and ladle grillades and gravy over grits.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana