BEEF GRILLADES

BEEF GRILLADES
BEEF GRILLADES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2 1/2

    Pounds Beef top round, cut into 2 to 3 inch pieces

  • 3

    tablespoons Essence

  • 1/2

    cup flour (for dredging)

  • 6

    tablespoons vegetable oil

  • 2

    tablespoons butter

  • 2

    cups onions, chopped

  • 1

    cup celery, chopped

  • 1

    cup green bell peppers, chopped

  • 1

    pound mushrooms, brushed cleaned and quartered

  • 1

    tablespoon garlic, minced

  • 3/4

    cup dry red wine

  • 3

    cups beef stock

  • 2

    cups tomatoes, peeled, seeded and chopped

  • 2

    bay leaves

  • 1

    tablespoon fresh thyme, chopped

  • 1

    teaspoon salt

  • 1/4

    teaspoon cayenne pepper

  • 1/4

    teaspoon black pepper

  • 1

    teaspoon fresh oregano, chopped

  • 1/4

    cup fresh basil, chopped

Directions

1. Using a meat mallet, pound the meat to tenderize and break up some of the connective tissue. Season the meat pieces with 2 tablespoons of Essence and dredge in the flour (I mixed the essence in with the flour) 2. Preheat the oven to 350 degrees 3. Heat a large cast iron pan or a 3 quart braising pan over medium-high heat. Once the pan is hot add 2 tablespoons of oil in the pan and brown the floured beef, working in batches and adding more oil as necessary. Do not overcrowd the pan with the meat. Cook the beef for about 3 minutes on each side, or until golden brown. As the beef is browned, transfer to a large plate and set aside until you have cooked all the beef. Add the butter to the pan and when melted, add the onions, celery, peppers and mushrooms. Cook the vegetables, stirring often, until softened. About 8 to 10 minutes. Add the garlic to the pan and cook for 1 minute. Pour the red wine to the pan and scrape the bottom of the pot with a wooden spoon to remove any browned bits that may have formed on the bottom. 4. Add the beef stock, tomatoes, bay leaves, thyme, salt, cayenne and black peppers to the pan and bring to a boil. Return the beef to the pan and reduce the heat to a simmer. Place a lid on the pan and place in the oven. Allow the beef to cook, stirring occasionally to prevent sticking, for 2 hours, or until the beef is fork tender. When the beef is tender, remove the pan from the oven and stir the oregano and basil into the pot. Taste and adjust seasoning if necessary.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: