New Orleans Breakfast Dish Served with Grits
4 Pounds of veal or beef round steak 1 Teaspoon thyme
½ Cup bacon drippings or vegetable oil 1 Cup water or beef stock
½ Cup flour 1 Cup red wine
2 Cups of chopped onions 3 Bay leaves
1 ½ Cups of chopped green onions 3 dashes of Worcestershire sauce
1 Cup chopped celery ½ Cup chopped parsley
4 Cloves of garlic, chopped fine Salt, red and black pepper to taste.
3 Tomatoes (medium) chopped
Start by cutting steaks into serving-size pieces and removing any external fat. In large heavy bottomed pot add bacon drippings or oil and brown meat well. After meat is well -browned (remember the browning gives the flavor) set aside. Add flour to the same pot with drippings and stir continually, making a roux. Cook until the color of a penny; add onions, green onions, celery and cook until soft and limp. Next add the garlic, tomatoes thyme mixing all ingredients together. Add water or stock, wine, bay leaves, salt, pepper and Worcestershire sauce. Simmer all ingredients for 10 minutes add veal or beef pieces of meat back to pot stirring well. Cover and cook until meat is fork tender but not falling apart. You can add water during the cooking process if gravy gets too thick. Taste during the cooking for seasoning (salt and pepper) and add if needed. You can always add if you think Grillades need more seasoning but seasoning is hard to remove. When seasoned and meat very tender add parsley and serve over grits
4 Pounds of veal or beef round steak 1 Teaspoon thyme
½ Cup bacon drippings or vegetable oil 1 Cup water or beef stock
½ Cup flour 1 Cup red wine
2 Cups of chopped onions 3 Bay leaves
1 ½ Cups of chopped green onions 3 dashes of Worcestershire sauce
1 Cup chopped celery ½ Cup chopped parsley
4 Cloves of garlic, chopped fine Salt, red and black pepper to taste.
3 Tomatoes (medium) chopped
Start by cutting steaks into serving-size pieces and removing any external fat. In large heavy bottomed pot add bacon drippings or oil and brown meat well. After meat is well -browned (remember the browning gives the flavor) set aside. Add flour to the same pot with drippings and stir continually, making a roux. Cook until the color of a penny; add onions, green onions, celery and cook until soft and limp. Next add the garlic, tomatoes thyme mixing all ingredients together. Add water or stock, wine, bay leaves, salt, pepper and Worcestershire sauce. Simmer all ingredients for 10 minutes add veal or beef pieces of meat back to pot stirring well. Cover and cook until meat is fork tender but not falling apart. You can add water during the cooking process if gravy gets too thick. Taste during the cooking for seasoning (salt and pepper) and add if needed. You can always add if you think Grillades need more seasoning but seasoning is hard to remove. When seasoned and meat very tender add parsley and serve over grits
