Grillades And Grits

• 1 1/4 to 1 3/4 lb. top round steak
• 2 tsp. salt
• 1 tsp. black pepper
• 1/8 tsp. red pepper
• 1 Tbsp. finely minced garlic
• 2 Tbsp. flour
• 1 1/2 Tbsp. shortening
• 1 c. chopped onion
• 1 large fresh ripe tomato, coarsely chopped (1 c.)

1. Trim all fat from meat.
2. Cut into serving pieces and pound with mallet.
3. Rub salt, pepper and garlic into meat on both sides. Then, rub in flour.
4. In heavy pan, melt shortening over medium heat and brown grillades (meat) on both sides.
5. Lower heat and add onion, tomato and 1 cup water.
6. Bring to simmer, cover loosely and cook over low heat for about 30 minutes, turning meat every 10 minutes.
7. If too thick, add water a little at a time.
8. Remove to platter and place in 200u0b0 oven to keep warm.
9. Prepare grits according to package directions.
10. Reheat gravy and serve to put on grits or top grits with butter.

steak, salt, black pepper, red pepper, garlic, flour, shortening, onion, fresh ripe tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057796 (may not work)