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| Home -> [Creole & Cajun, Meats, Southern] -> [Grits and grillades Recipe] |
Grits and grillades
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Creole & Cajun, Meats, Southern |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Beef round, thinly sliced | | 6
| tbsp | Salad oil | | 1/4
| cup | Flour | | 1
| | Onion, medium, chopped | | 1
| cup | Tomatoes, peeled/cubed | | 1 1/2
| cup | Water | | 1
| | Bell pepper, green, chopped | | 1
| | Garlic clove, chopped | | 1
| | Bay leaf | | 1
| tbsp | Parsley, chopped | | 2
| tsp | Salt | | 1
| tsp | Tabasco sauce | | 1/2
| tsp | Thyme | | 3
| cup | Rice, hot cooked | | 3
| cup | Hominy grits, hot cooked |
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Procedures:
| 1 | In deep skillet, brown meat in drippings; remove meat.?Add flour and brown, stirring constantly.?Add onion and tomatoes; simmer a few minutes.?Add meat, water, bell pepper, garlic, bay leaf, parsley, salt, tabasco and thyme; cover and simmer 1 ?hours, or until meat is very tender (add water, if necessary, to make sauce the consistency of thick gravy).?Serve grillades with hot grits on the side. |
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