Grits & grillades
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef round,thinly sliced |
| 6 | tablespoons | Salad oil |
| ¼ | cup | Flour |
| 1 | Onion,medium,chopped | |
| 1 | cup | Tomatoes,peeled/cubed |
| 1½ | cup | Water |
| 1 | Bell pepper,green,chopped | |
| 1 | Garlic clove,chopped | |
| 1 | Bay leaf | |
| 1 | tablespoon | Parsley,chopped |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Tabasco sauce |
| ½ | teaspoon | Thyme |
| 3 | cups | Rice,hot cooked |
| 3 | cups | Hominy grits,hot cooked |
Directions
1. In deep skillet, brown meat in drippings; remove meat. 2. Add flour and brown, stirring constantly. 3. Add onion and tomatoes; simmer a few minutes. 4. Add meat, water, bell pepper, garlic, bay leaf, parsley, salt, Tabasco and thyme; cover and simmer 1½ hours, or until meat is very tender (add water, if necessary, to make sauce the consistency of thick gravy).
5. Serve grillades with hot grits on the side.