Cajun and Creole Recipes
New Orleans Old-Time Grillades and Grits
Ingredients
- 1 1/4 to 1 3/4 pounds round steak
- 2 teaspoons salt
- 1 teaspoon freshly-ground black pepper
- 1/8 teaspoon cayenne
- 1 tablespoon finely minced garlic
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons lard
- 1 cup chopped onion
- 1 large ripe tomato, chopped
- 1 cup water (more if necessary)
- 2 1/2 to 3 cups cooked grits
Instructions
- Trim all the fat off the meat and remove any bones. Cut into pieces about 2 inches square and pound out with a mallet to about 4 inches square.
- Rub the salt, black pepper, cayenne and garlic into the pieces of meat on both sides, then rub in the flour.
- In a large heavy skillet or sauté pan, melt the lard over medium heat and brown the grillades well on both sides.
- Lower the heat and add the onion, tomato and water. Bring to a simmer; cover loosely, and cook over low heat for about 30 minutes, uncovering to turn the meat over every 10 minutes. A rich brown gravy will form during cooking. If it appears too thick, add water a little bit at a time.
- When the meat is cooked, remove it to a heated platter and place in a preheated 200 degree F oven to keep warm.
- Prepare the grits according to package directions.
- Just before serving, reheat the gravy in the skillet, then pour it over both the meat and the grits.