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Grits & Grillades
Category: Entrees

Servings:

Ingredients (Grillades):

  • 4-5 lbs. beef or veal round steak
  • flour for dredging
  • Tony Chachere’s Creole Seasoning
  • Granulated Garlic
  • Vegetable Oil for browning meat
  • 1 c. chopped onion
  • 1 c. chopped celery
  • ½ c. chopped green pepper
  • ½ c. chopped red pepper
  • 1 c. chopped green onions
  • 4-5 cloves chopped garlic
  • 3 c. water
  • 1 c. white wine
  • 3 c. Rotel tomatoes
  • Bay leaf, salt, pepper, & Worcestershire sauce for seasoning
  • Parsley for garnish

Instructions (Grillades):

  1. Tenderize meat with mallet and cut into strips
  2. Season meat with Creole seasoning & Granulated Garlic
  3. Dredge meat in flour and pan sauté in oil until brown
  4. Remove meat from skillet and add flour to make a medium dark roux
  5. Add vegetables and cook until soft
  6. Add remaining ingredients and put into stockpot for simmering until meat is tender (about 1 hour or so)
  7. Add more liquid if necessary.
  8. Garnish with parsley & green onions and serve over grits

Ingredients (Garlic Cheese Grits):

  • 6 c. Cooked Grits
  • 2 rolls Kraft Garlic Cheese (cut into pieces)
  • 2 T. Worcestershire Sauce
  • 2 T. Granulated Garlic
  • Tony Chachere’s Creole Seasoning

Instructions (Garlic Cheese Grits):

  1. Cook grits according to package directions
  2. Add rest of ingredients until blended
  3. Pour into buttered casserole dish
  4. Sprinkle with Paprika
  5. Bake at 350 for 30 minutes

 

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