New Orleans Grillades and Grits

Look no further for a tried and true authentic Grillades and Grits recipe!  Tender beef cutlets are simmered in a rich gravy and served over creamy grits – it’s heaven!

Well, shut my mouth, is that New Orleans Grillades and Grits?? Darn tootin’ it is.  Well, now ain’t that the berries!

Doesn’t this look tasty?  You wouldn’t normally think of this as a breakfast food though, would you?  Grillades (pronounced GREE-ahds) and Grits is a Southern dish that originated in New Orleans and is traditionally served for breakfast or brunch.  It is served at home, at weddings and parties, and even at classy debutante balls.  Grillades are little steak medallions.

The year 1885 saw Grillades’ first published debut.  Despite the French meaning of the word, Grillades are not grilled, rather they are slowly simmered in a rich gravy until the meat is spoon-tender.  Early versions of the recipe saw them served alone or paired with rice, a staple in Creole cooking, but have since come to be commonly served with grits.

Be sure to use stone-ground grits, not the instant or fast-cooking kind.  Stone-ground grits not only have far more flavor than quick-cooking or instant grits, they also have a lot more antioxidants, B vitamins and fiber.

So put on your best Southern accent and enjoy a well-rounded meal of beef and vegetables served with wholesome stone-ground grits.  This is Southern comfort food at its finest.

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*  Also be sure to check out The Daring Gourmet’s very own homemade Creole Seasoning recipe.

Okay, let’s get to that Grillades & Grits recipe!

In a bowl, combine the flour, salt and creole seasoning.

Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.

Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.

Chop the celery, onions, bell pepper and garlic.

Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute.

Add the bell pepper and celery and saute until soft, about 5-7 minutes.

Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.

Melt the butter in the same skillet over medium heat.

Add the flour and whisk constantly until the mixture is a rich brown, about 4 minutes.

Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.

Return the vegetables to the skillet and add the Creole Seasoning and bay leaves.

Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.

Serve over hot and creamy grits.

New Orleans Grillades and Grits

Kimberly Killebrew

For a true taste of the South, enjoy these savory and fork tender meat cutlets and gravy served over creamy grits!

Print Recipe

4.94 from 15 votes

Prep Time 15 mins

Cook Time 2 hrs

Total Time 2 hrs 15 mins

Course Entree, Main Course

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• For the Grillades
• 2 lbs round steak pounded to 1/4 inch thickness and cut into 2 inch squares
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon Creole Seasoning
• 2 tablespoons extra virgin olive oil
• 2 medium yellow onions diced
• 2 cloves garlic minced
• 1 large red bell pepper about 1 cup, diced
• 1/2 cup celery diced
• 2 cups tomatoes diced or 1 (14 oz) can diced tomatoes, drained
• 1/3 cup all-purpose flour
• 5 tablespoons unsalted butter or 5 tablespoons extra virgin olive oil
• 3 cups beef broth
• 1 tablespoon red wine vinegar
• 3 bay leaves
• 1 tablespoon Creole seasoning see below
• 2 tablespoons fresh parsley chopped
• For the Grits
• 1 cup stone-ground old-fashioned grits not instant
• 5 cups milk
• 1 teaspoon salt

Instructions

 

• Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
• Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
• Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
• Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.
• Return the vegetables to the skillet and add the Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.

  Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
• Serve the grillades and gravy ladled over hot grits (see below).
• For the Grits: In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.
• Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.

Keyword Grillades and Grits

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