Grits and Grillades (recipe I use)

By sunriseko

Ingredients

• 1 1/2 lb. beef round steak, 3/4 in thick
• 1/4 c. flour
• 1 1/2 t. salt
• 1 t. black pepper
• Vegetable oil
• 1 large onion, finely chopped
• 1 small green pepper, cored, seeded and finely choped
• 1 small red pepper, cored, seeded and finely chopped
• 3 cloves garlic, minced
• 1 can (16 ox) whole peeled tomatoes, drained and chopped or 2 c. chopped fresh tomatoes
• 1 bunch fresh parsley, finely chopped
• 3/4 water
• Dash tabasco
• Grits
• 4 c. water
• 1 t. salt
• 1 c. quick grits
• 2 T. butter

Details

Servings 6

Preparation

Step 1

Coat meat in flour, salt and pepper mixture. Brown in vegetable oil. Remove browned meat from pan. To drippings in skillet, add reserved flour mixture; cook over low heat, stirring constantly, until the flour mixture is a rich golden brown. To browned flour mixture, add 2 tablespoons oil, the onion, green pepper, red pepper and garlic. Continue cooking stirring constantly until vegetables are crisp tender, about 4 minutes. Add the browned meat strips, tomatoes, chopped paarsley, 3/4 c. water and Tabasco. Stir to combine. Over high heat, bring meat mixture to boiling, cover and rduce heat to low and simmer until meat is tender, about 1 hour. Just before grillades are done, prepare grits.