Grillades & Grits

• 4 lbs round steaks, seasoned to taste
• 34 cup bacon drippings
• 12 cup flour
• 2 cups chopped onions
• 34 cup chopped celery
• 1 cup chopped bell pepper
• 3 cloves minced garlic
• 1 cup chopped green onion
• 1 (16 ounce) can tomatoes
• 1 teaspoon thyme
• 3 bay leaves
• 1 cup water
• 1 cup Burgundy wine (optional-if not using wine increase water to 2 cups)
• 12 teaspoon Tabasco sauce
• 2 tablespoons Worcestershire sauce
• salt, black pepper and red pepper to taste
• cooked grits

1. Cut meat into serving size pieces.
2. Pound and flatten to 1/4 thickness.
3. Heat 1/4 cup bacon grease over medium heat in dutch oven and fry meat until browned.
4. Remove from dutch oven and add remaining bacon grease and flour and stir constantly to make a dark brown roux.
5. When roux is the right color add onions, green onion, celery, bell pepper, and garlic, cooking until soft.
6. Add tomatoes and all remaining ingredients except grits.
7. Lower heat, cover and simmer 2 hours.
8. Best if refrigerated overnight.
9. Serve over hot grits.

bacon, flour, onions, celery, bell pepper, garlic, green onion, tomatoes, thyme, bay leaves, water, wine, tabasco sauce, worcestershire sauce, salt, grits

Taken from www.food.com/recipe/grillades-grits-65834 (may not work)