Grits and grillades recipe, a great southern recipe.
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 45 minutes
Ingredients:
- 2 pounds beef eye of round,thinly sliced
- 6 tablespoons vegetable oil
- 1/4 cup flour
- 1/2 cup chopped onion
- 1 cup peeled and diced tomatoes
- 1 1/2 cups water
- 1 green bell pepper, chopped
- 1 clove garlic, minced
- 1 bay leaf
- 1 tablespoon fresh minced parsley, or 1 teaspoon dried parsley flakes
- 2 teaspoons salt
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon dried leaf thyme
- 3 cups hot cooked rice or 3 cups hot cooked hominy grits
Preparation:
In deep, heavy skillet, brown beef in drippings; remove meat.
Add flour and brown, stirring constantly.
Add onion and tomatoes; simmer a few minutes.
Add beef, water, bell pepper, garlic, bay leaf, parsley, salt, Tabasco and thyme; cover and simmer 1 1/2 hours, or until meat is very tender (add water, if necessary, to make sauce the consistency of thick gravy).
Serve grillades with hot grits or rice on the side.
Serves 6 to 8.
Shared by Sue.
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Fried Grits
Chicken Medalions with Grits Cakes
Pork and Hominy Chili
Beef and Hominy Bake
Corn Grits Fritters
Shrimp and Grits
Cheese Grits with Artichokes
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