Grits and Grillades

Grits and Grillades

6 Preparation Time :

Categories : Creole Meats

Amount Measure Ingredient -- Preparation Method -- -- --

** NONE **

2 lb Beef round,thinly sliced

6 tb Salad oil

1/4 c Flour

1 Onion,medium,chopped

1 c Tomatoes,peeled/cubed

1 1/2 c Water

1 Bell pepper,green,chopped

1 Garlic clove,chopped

1 Bay leaf

1 tb Parsley,chopped

2 ts Salt

1 ts Tabasco sauce

1/2 ts Thyme

3 c Rice,hot cooked

3 c Hominy grits,hot cooked

1. In deep skillet, brown meat in drippings; remove meat.

2. Add flour and brown, stirring constantly.

3. Add onion and tomatoes; simmer a few minutes.

4. Add meat, water, bell pepper, garlic, bay leaf, parsley, salt, Tabasco

1 1/2 hours, or until meat is very tender

water, if necessary, to make sauce the consistency of thick gravy).

5. Serve grillades with hot grits on the side. - - - - - - - - - - - - - - - - - -