CREOLE BEEF GRILLADES AND CHEESE GRITS
Steps:
- Make the Beef Grillades: Mix the spices together. Season the beef with salt and pepper. Season the flour with the Creole spices and reserve 1/4 cup. Put the remaining 1 3/4 cups flour in a large, shallow bowl, and then dredge the beef in the flour, shaking off the excess. Heat the rendered bacon fat or butter in a large skillet over medium-high heat. Cook the cutlets until golden brown, about 2 minutes on each side, making sure not to overcrowd the pan (you might have to cook in batches). Set aside the cooked cutlets on a paper towel-lined plate. Add the onions to the same pan, lower the heat to medium, and cook until the onions are a deep mahogany color, about 10 minutes. Add the celery, bell peppers and garlic and cook for another 5 minutes. Add a tablespoon of the reserved seasoned flour to the pan and mix well. Add the tomatoes and beef stock to the pan and bring to a boil. Reduce the heat to low and stir in the thyme, red pepper flakes, bay leaf and Worcestershire sauce; return the beef cutlets to the pan. Cover and simmer for 45 minutes, or until the meat is fork-tender. Discard the bay leaf. add hot sauce to taste and more salt and pepper as desired. To serve, put a heaping spoonful of Cheese Grits on a serving plate, top with 2 or 3 pieces of beef, and spoon the sauce over the meat. Garnish with scallions. Make the Cheese Grits: In a large saucepan over high heat, bring 5 cups of salted water to a boil while slowly whisking in the grits. Reduce the heat to medium low; cover and cook for 25 to 30 minutes, stirring occasionally and making sure the grits aren't sticking to the bottom of the pan; adjust the heat to low if the grits are cooking too quickly. Remove the cooked grits from the heat and stir in the butter, mascarpone or cream cheese and grated cheese. Season with sat to taste and serve warm.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Masum Sorder
[email protected]I can't wait to try this recipe again.
Becky peter
[email protected]This dish is a great way to use up leftover beef.
Anthony Fenton
[email protected]I would recommend this recipe to anyone who loves Creole food.
farabi king
[email protected]I'm not a fan of spicy food, but this dish wasn't too spicy for me.
sanan Shah
[email protected]This is a great recipe for a weeknight meal.
Great Man
[email protected]I would definitely make this dish again.
Akm Habibullah
[email protected]This dish was a hit with my family and friends.
Brandon Crowe
[email protected]I followed the recipe exactly and it turned out perfectly.
Adamu Danladi
[email protected]I found this recipe to be a bit bland.
Tayvonne Nyuon
[email protected]The beef was a little tough, but the cheese grits were delicious.
Chuke Wata
[email protected]I'm not a big fan of grits, but I loved the cheese grits in this recipe.
Morris Ninson
[email protected]This dish is a bit time-consuming to make, but it's worth it.
Kosh Awasthi
[email protected]I substituted chicken for the beef and it was still delicious.
Actopher Lozen
[email protected]This is a great recipe for a special occasion dinner.
Bobi Gil
[email protected]The flavors in this dish are amazing. The beef is so flavorful and the cheese grits are the perfect accompaniment.
Generallee 3888
[email protected]I followed the recipe exactly and it turned out perfectly.
Tammy Marmie
[email protected]This dish was absolutely delicious! The beef was tender and flavorful, and the cheese grits were creamy and cheesy. I will definitely be making this again.