Southern Grillades and Grits

Name: Southern Grillades and Grits
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 lb beef round steak (or veal round), pounded thin and cut into pieces; 1/2 cup all-purpose flour, seasoned with salt and pepper, divided; 3 tbsp vegetable oil; 1 onion, diced; 1 green bell pepper, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 2 cups beef broth; 1 bay leaf; 1 tsp dried thyme; 1/2 tsp Cajun seasoning; 1 cup stone-ground grits; 4 cups water or broth, for grits; 1 cup shredded sharp cheddar, for grits (optional); 2 tbsp butter, for grits; to taste salt and black pepper

Tender braised beef in a tomato-rich Creole gravy, spooned generously over a bowl of creamy stone-ground grits.

⏱ Prep 20m🔥 Cook 90m🕒 Total 110m🍽 6 servings

#creole#brunch classic

Your rating:

✨

Ask Chef AI

Scan this recipe for pairings, improvements, nutrition — or ask anything.

Transform this recipe

Servings

Units

Oven temp

👨‍🍳 Cooking mode

Ingredients

2 lbbeef round steak (or veal round), pounded thin and cut into pieces
1/2 cupall-purpose flour, seasoned with salt and pepper, divided
3 tbspvegetable oil
1onion, diced
1green bell pepper, diced
2 stalkscelery, diced
3 clovesgarlic, minced
1 (14.5 oz) candiced tomatoes
2 cupsbeef broth
1bay leaf
1 tspdried thyme
1/2 tspCajun seasoning
1 cupstone-ground grits
4 cupswater or broth, for grits
1 cupshredded sharp cheddar, for grits (optional)
2 tbspbutter, for grits
to tastesalt and black pepper

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Cost estimate

My notes

Method

1
Season and dredge beef pieces in 1/4 cup of the seasoned flour. Heat oil in a Dutch oven over medium-high heat; brown the meat in batches, 2-3 minutes per side. Remove and set aside.
2
Add onion, bell pepper, and celery (the trinity) to the pot; cook 6-8 minutes, until softened. Add garlic and cook 1 minute more.
3
Sprinkle in the remaining 1/4 cup flour, stir to make a roux with the vegetables, and cook 2 minutes.
4
Stir in diced tomatoes, beef broth, bay leaf, thyme, and Cajun seasoning, scraping up any browned bits.
5
Return the meat to the pot; bring to a simmer, cover, and cook on low 1 to 1 1/2 hours, until the beef is fork-tender, stirring occasionally.
6
Meanwhile, bring water to a boil, whisk in the grits, reduce heat to low, cover, and cook 20-25 minutes, stirring often, until creamy. Stir in butter, cheddar, and salt.
7
Remove the bay leaf from the grillades and adjust seasoning with salt and pepper.
8
Spoon grillades and gravy generously over bowls of grits to serve.