Grillades if You are a Southerner, Stew if You're Not!

  1. Using a mallet pound the meat to 1/4 inch thick and then cut meat into serving size pieces.
  2. In a Dutch oven heat 1/4 cup of bacon grease over medium heat.
  3. Salt and pepper the meat.
  4. Add the meat and sear.
  5. Transfer to a plate and set aside.
  6. To the Dutch oven add remaining bacon grease and the flour, stirring constantly to make a roux until it turns the color of rich, brown coffee(this will take around 20 minutes or so, be patient).
  7. To the roux add the onion, green onion, celery, bell pepper, and garlic and saute until soft, about 15 more minutes, stirring the entire time.
  8. Your arm will feel like it's about to fall off.
  9. This is when I have someone pour me a glass of wine.
  10. Keep stirring.
  11. Add the tomatoes and thyme and cook for 3 minutes.
  12. Add the stock, worcestershire sauce, Tabasco, wine and mushrooms, and stir well.
  13. Return the meat to the pot.
  14. Cover and simmer for two hours, stirring occasionally.
  15. Stir in the parsley and serve over cheese grits with optional hot sauce on the side.

beef round tip steaks, bacon, flour, onion, green onion, celery, bell pepper, garlic, tomatoes, thyme, chicken broth, red wine, mushrooms, salt, pepper, bay leaves, tabasco sauce, worcestershire sauce, parsley

Taken from www.food.com/recipe/grillades-if-you-are-a-southerner-stew-if-youre-not-222149 (may not work)

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