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Southern Grits and Grillades

Southern Grits and Grillades

Southern Grits and Grillades
Recipe By:
  • 3 lbs. round steak cut into strips or squares (small pieces)
  • 1 c. vegetable oil
  • 3 T. flour for dusting
  • 2 c. flour for roux
  • ½ pt. beef stock
  • 1 T. salt
  • 1 T. red pepper
  • 1 T. black pepper
  • 1 t. white pepper
  • 2 large onions, finely chopped
  • 2 green bell peppers, finely chopped
  • 2 (14-oz.) cans diced tomatoes, drained
  • 1 bunch green onions, chopped
  • 1 c. chopped fresh parsley
  • Grits (can be instant or regular)
  1. Season meat with salt, red/black/white pepper and dust with flour.
  2. In heavy Dutch oven or large skillet, add oil and place on high. Once oil is hot, brown meat on both sides, then remove.
  3. Bring oil back to smoking stage, whisk in flour for the roux. Cook to a medium brown color.
  4. Add tomatoes and cook for 30 minutes, stirring often.
  5. Add ½ pt. of water or beef stock, onions, bell peppers and seasoning of salt, red/black/white pepper.
  6. Let cook for 30 minutes, stirring often.
  7. Add meat, mix well and cover. Cook under a very low fire. Stir every 10-15 minutes until tender.
  8. Add chopped onion tops and parsley. Serve over hot grits.

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