GRILLADES
New Orleans Breakfast Dish Served with Grits |
| INGREDIENTS |
| 4
Pounds of veal or beef round steak |
1
Teaspoon thyme |
| ½
Cup bacon drippings or vegetable oil |
1
Cup water or beef stock |
| ½
Cup flour |
1
Cup red wine |
| 2
Cups of chopped onions |
3
Bay leaves |
| 1
½ Cups of chopped green onions |
3
dashes of Worcestershire sauce |
| 1
Cup chopped celery |
½
Cup chopped parsley |
| 4
Cloves of garlic, chopped fine |
Salt,
red and black pepper to taste. |
| 3
Tomatoes (medium) chopped |
|
| INSTRUCTIONS |
| Start
by cutting steaks into serving-size pieces and removing
any external fat. In large heavy bottomed pot add
bacon drippings or oil and brown meat well. After
meat is well -browned (remember the browning gives
the flavor) set aside. Add flour to the same pot
with drippings and stir continually, making a roux.
Cook until the color of a penny; add onions, green
onions, celery and cook until soft and limp. Next
add the garlic, tomatoes thyme mixing all ingredients
together. Add water or stock, wine, bay leaves,
salt, pepper and Worcestershire sauce. Simmer all
ingredients for 10 minutes add veal or beef pieces
of meat back to pot stirring well. Cover and cook
until meat is fork tender but not falling apart.
You can add water during the cooking process if
gravy gets too thick. Taste during the cooking for
seasoning (salt and pepper) and add if needed. You
can always add if you think Grillades need more
seasoning but seasoning is hard to remove. When
seasoned and meat very tender add parsley and serve
over grits. |
