Grillades with gravy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Steak, round |
| 1 | tablespoon | Shortening |
| 2 | tablespoons | Flour, all-purpose |
| ½ | cup | Onion; minced |
| ½ | cup | Tomatoes, fresh; chopped |
| 1 | tablespoon | Garlic; minced |
| 3 | tablespoons | Parsley; minced |
| Salt | ||
| Pepper | ||
| 1 | tablespoon | Green pepper; minced |
| 2 | cups | Water; approx. |
Directions
Cut steak into 4 serving-size pieces. Fry until brown; then remove from shortening and set aside. Brown the flour in the same shortening and add minced onion. Let yellow slightly; then add tomatoes, garlic, parsley, salt, pepper, and green pepper. Put meat back into this gravy and add about 2 cups water (or enough to make 2 or more cups gravy). Cover and cook slowly until meat is tender, about 1-½ to 2 hours. Serve with cooked rice.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 11-30-94