Grillades and Grits

Tender beef medallions braised in a rich Creole tomato sauce served over creamy grits.

Ingredients

• 2.00 lb beef or veal round , cut into 3-inch pieces
• 0.25 cup all-purpose flour
• salt , pepper, and Cajun seasoning
• 3.00 tbsp vegetable oil
• 1.00 onion , diced
• 1.00 g reen bell pepper , diced
• 3.00 stalks celery , diced
• 4.00 cup loves garlic , minced
• 1.00 cup an tomatoes
• 1.00 cup beef broth
• 1.00 cup stone-ground grits
• 4.00 cup water
• 1.00 tsp salt
• 3.00 tbsp butter

Instructions

1. 1

   Season meat with salt, pepper, and Cajun seasoning, then dust with flour.

2. 2

   Brown meat in hot oil in a Dutch oven over medium-high heat, about 3 minutes per side.

3. 3

   Remove meat and set aside.

4. 4

   Sauté onion, bell pepper, and celery in same pot until softened, about 5 minutes.

5. 5

   Add garlic and cook 1 minute.

6. 6

   Add tomatoes and beef broth, scraping up any browned bits.

7. 7

   Return meat to pot.

8. 8

   Simmer covered over low heat for 1 1/2 to 2 hours until meat is fork tender.

9. 9

   Meanwhile cook grits in salted water for 20-25 minutes until creamy, stir in butter.

10. 10

    Serve grillades and gravy over cheesy grits.

Nutrition Facts

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