Grillades

Recipe I picked up from a cooking class at the New Orleans School of Cooking, with some slight modification.

Ingredients

  • 1.5 pounds beef, steak cut. Cheap and tough is fine.

  • 1 tbsp Joe’s stuff seasoning

  • .5 cup flour

  • 2 tbp vegetable oil

  • .5 cup white onion, diced

  • .5 cup green bell pepper, diced

    • .5 cup celery, diced

  • 1 tbp sliced garlic

  • 2 cups beef stock

  • .5 tsp dried thyme

  • 1 tbsp Worcestershire sauce

  • 1 bay leaf

  • 1 cup tomatoes, diced

  • 1 tsp red wine vinegar

  • 2 tbsp sliced scallions

  • hot sauce, optional

Equipment

  • Mallet

  • Skillet or dutch oven with wide surface

Instructions

  1. Place beef in plastic wrapping and pound flat with mallet. Pull mallet while pounding to stretch and thin beef out. Continue until beef is .25 inches thick.

  2. Slice beef into pinky-sized pieces. Cover with flour and Joe’s seasoning, and shake off excess.

  3. In cooking vessel, heat up up then brown beef on each side.

  4. Lower heat, add onion, bell pepper, celery, cook until transclucent.

  5. Add remaining flour, cook on medium until flour browned. Stir constantly.

  6. Add garlic, bay leaf, thyme, Worcestershire sauce, tomato, beef stock. Reduce and simmer for 30-45 minutes until beef is tender.

  7. When ready to serve, add hot sauce, red wine veigar, and more Joe’s Stuff to taste. Serve over grits, garnish with poached egg and scallions.