Grillades and savory grits

Yield: 4 Servings

Measure Ingredient
1 pounds Lean boneless top round steak
¾ teaspoon Garlic powder
¾ teaspoon Dried whole thyme
½ teaspoon Black pepper
¼ teaspoon Salt
1 dash Ground red pepper
3 tablespoons All-purpose flour
\N \N Vegetable cooking spray
2 teaspoons All-purpose flour
2 teaspoons Vegetable oil
¾ cup Chopped onion
½ cup Chopped green bell pepper
1 cup Water
½ teaspoon Beef-flavored bouillon granules
8 ounces No-salt-added tomato sauce, (1 can)
2 \N Bay leaves
\N \N Savory Grits

Trim fat from steak.

Cut steak into 2-inch pieces, and place between 2 sheets of heavy-duty plastic wrap; flatten each piece to ¼-inch thickness, using a meat mallet or rolling pin.

Combine garlic powder andnext 4 ingredients; stir well. Sprinkle 1 teaspoon garlic powder mixture over both sides of steak; set aside remaining garlic powder mixture. Dredge steak in 3 tablespoons flour.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of steak, and cook 1-½ minutes on each side or until lightly browned. Remove from skillet; set aside. Repeat procedure with remaining steak.

Coat a large Dutch oven with cooking spray; add 2 teaspoons flour and oil.

Place over medium-high heat, and cook 4 minutes or until mixture is brown, stirring constantly. Add onion and bell pepper; saute 3 minutes or until tender. Return steak to pan; add remaining garlic powder mixture, water, and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Uncover, and cook an additional 5 minutes or until steak is tender; remove bay leaves. Yield: 4 servings (serving size: ¾ cup meat mixture and 1 cup grits).

Per serving: 280 Calories; 13g Fat (42% calories from fat); 26g Protein; 14g Carbohydrate; 68mg Cholesterol; 683mg Sodium Serving Ideas : Serve over Savory Grits.

Recipe by: Cooking Light, Jul/Aug 1994, page 77 Posted to MC-Recipe Digest V1 #433 by igor@... on Jan 28, 1997.

Similar recipes