Grillades and Grits
Ingredients
- For the grillades:
- 1 lb beef round or stew meat, sliced into thin medallions
- 0.5 cup all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 2 tbsp vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 2-3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- 1 tsp dried thyme
- For the grits:
- 1 cup stone-ground grits
- 4 cup water or broth
- 0.5 tsp salt
- 2 tbsp butter (optional)
- 0.5 cup shredded cheddar (optional)
Steps
- Season flour with salt, pepper, and paprika. Dredge beef slices lightly in the seasoned flour.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the beef on both sides, then remove and set aside.
- In the same pan, add onion and bell pepper; cook 3–4 minutes until softened.
- Stir in garlic and cook 30 seconds.
- Return beef to the pan. Add diced tomatoes, beef broth, and thyme. Bring to a simmer.
- Reduce heat, cover, and cook 20–25 minutes until meat is tender and sauce thickens.
- Meanwhile, bring water or broth and salt to a boil in a saucepan.
- Slowly whisk in grits, reduce heat, and cook 15–20 minutes, stirring occasionally, until thick and creamy.
- Stir in butter and cheese if using.
- Spoon grits into bowls and top with the grillades and gravy.
