posted by Sue Freeman 09-02-98 6:29 AM
Grillades and Grits
1 3/4 pounds veal or beef round, thinly sliced
Spice mixture:
2 teaspoons salt, 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 5
cloves garlic finely chopped
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups onion, coarsely chopped
1 cup celery (more or less to taste), chopped
1/2 cup bell pepper (red, if available), chopped
1 can (1 pound size) tomatoes
1 1/4 cups beef stock
2 tablespoons flour
GRITS:
3 cups cooked grits - not instant type
1/3 stick butter (not margarine)
1 egg
Salt and pepper to taste
Preparation:
Trim excess fat off the meat, cut into 2-inch squares.
Pound each square of meat until almost double in size.
Then, dip meat (both sides) into spice mixture, then pound meat again
until very tender.
Brown the meat with the
butter and oil in a hot skillet, add flour and turn heat down. Brown
v-e-r-y slowly, making a dark roux, stirring constantly (like making
gravy), but cooked more slowly, and darker - not burned. Should look like a copper penny
Add the onions, celery and bell pepper. Cook, stirring constantly until
the vegetables are beginning to be tender.
Add the tomatoes and stock, cover and simmer for about 30 minutes
until the meat is tender and the entire dish
grillades) is a rich brown.
Use "slow cooking" grits - not instant type. Cook according to
directions on package.
When grits are done, and while still hot, add butter and one raw egg.
Beat or stir well.
Salt and pepper to taste. Serve with grillades.
Most often, grillades are served over grits, but may be served as two
dishes.