Grits Grillades and Grits

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

3 cups cooked grits - not instant type
1/3 stick butter (not margarine)
1 egg
Salt and pepper to taste

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.

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