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. Â Well, now ain’t that the berries!
Doesn’t this look tasty? Â You wouldn’t normally think of this as a breakfast food though, would you? Â Grillades (pronounced GREE-ahds) and Grits is a Southern dish that originated in New Orleans and is traditionally served for breakfast or brunch. Â It is served at home, at weddings and parties, and even at classy debutante balls. Â Grillades are little steak medallions.
The year 1885 saw Grillades’ first published debut. Â 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. Â 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. Â 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. Â This is Southern comfort food at its finest.
I know y’alI are as busy as a stump-tailed cow in fly time, but please take a second to mosey on over to The Daring Gourmet’s Facebook Page for more recipes!Â
* Â 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
Ingredients
- 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.
Karissa says
Thank you for telling people to pound the beef. One latge pot is all necessary for this dish. No roux necessary since the flour on the meat makes n instant roux while simmering. Good job though on your technique and time explaining the recipe.
Glinda says
I don’t care what you call this except I know that it is DELICIOUS!! I did quite a bit of researching of different recipes and decided on this one. I used a pork loin roast cut into medallions instead of the beef because that’s what I had on hand. It was spectacular and definitely is something I will keep in my recipes. Served over quick cooking grits because I could not find stone ground in my immediate area. Did make them with milk which made them much creamier than making with water. Thanks so much for sharing your recipe!
Kimberly @ The Daring Gourmet says
Thank you so much, Glinda! :)
Kim says
Cana top round roast be used in this recipe?
Kimberly @ The Daring Gourmet says
Yes you can, Kim!
Michelle says
In steps 1 and 4 you fail to mention which measurement of flour you’re referring to. Is step 1 the 1/2 or 1/3 cup? I assumed step 1 was 1/2 cup, while step 4 was 1/3 cup based on their order of appearance in the recipe. Thanks!
Kimberly @ The Daring Gourmet says
Hi Michelle, sorry for the confusion, that is correct – they are used in the order they are listed. I’ve gone ahead and clarified that in the recipe.
Melissa Brown says
We were forwarded this recipe from a friend. We decided to make it for Sunday dinner. My husband spent alot of time in New Orleans while in the military in Near by Mississippi. We liked this very much and found it better than shrimp and grits. Will be adding this to our favorites!
Kimberly @ The Daring Gourmet says
I’m so glad you both enjoyed it, Melissa, thank you!
sandy knox says
What are grits and where can I get them in canada
Kimberly @ The Daring Gourmet says
Hi Sandy, you’ll just need coarsely ground cornmeal. Grits refers to the way that cornmeal is prepared.
Jennifer Oestrike says
Bless your heart <3 Were you ever able to get your grits?
Katalin Posch says
Hi, in the one picture where the onions, peppers and celery are sauteing, I noticed what looked like a spice mixture on top. Do you add addition Creole seasoning at that point? Its not mentioned but I would imagine it would add great flavor. Thanks
Kimberly @ The Daring Gourmet says
Hi Katalin, in the recipe writeup I have it added in step 5. I’ve done it both ways and you can add it at either step.
Harold Brou says
Meat and gravy.Harold Brou.
Ganesha and Gary says
My family made this with whatever meat we had or what was on sale. I didn’t like grits so my Mom always made white rice. Sometimes we would make this with moque choux….. thanks for sharing! 😊
Pat V. says
This dish is heaven on earth! I was born in Lafayette. Didn’t live there long, but Cajun is in my blood and love all things Cajun! I happen to make this with beef and it is truly amazing! Most Cajun dishes have their own variations and I think finding a “true” original recipe would be impossible. Beef or pork, Cajun or Creole, Grits & Grillades or Grillades & grits, doesn’t really matter. Being kind and showing our Southern hospitality is more important than any of these. Thank you for a truly wonderful recipe! God bless.
Kimberly @ The Daring Gourmet says
Thanks so much, Pat, I’m thrilled you enjoyed it! I appreciate the feedback and agree with your sentiments. God bless, Kimberly
Sara says
I’m also on the Gulf Coast, and the main feature of our cuisine is that nothing is “correct.” Every town and even neighborhood or family has its own version of these dishes whose origins are often unknown. Pedantic point: Polenta is definitely NOT GRITS! Grits are made from hominy, which is a specially processed form of white corn. Polenta is made from ground yellow corn–basically corn meal. Big difference.
Heinz S. says
Recipe looks great, will make it with Beef, Pork and Veal, might even try boneless Chicken Thigh. Variety is the spice of life. Not fond of Grits, will be using Beans & Rice instead.
Doing a great job Kimberly, keep on cooki’n!
Kimberly @ The Daring Gourmet says
Thanks, Heinz, happy cooking! :)
Cher Gautreaux Baum says
Goodness! Can’t we all just get along?! I’m of Cajun heritage & our family always used pork, no tomato. Not everyone knows what a roux is either! When people sort of mix up the cultures, I just politely explain the differences. Y’all don’t need to get hateful & rude about! Miss Kimberly, you did a fine job explaining this Creole version of Grillades & grits! I hope you don’t think all of us from southwest Louisiana (aka Cajun country) are rude! And most of us actually have a sense of humor! Thanks for a great article. I hope you have a blessed day, cher!
Kimberly @ The Daring Gourmet says
I couldn’t agree more, Cher, thank you. Let’s just pull up a chair and enjoy a good meal!
Anonymous says
Excuse me people ,I don’t know who made what or when ?I was looking for a different way to, cook grits.I’ve only have had them a few times in my life but I love them.Just looking for another way to enjoy them.I know wwhat roux is but if you just say that most people would not know took me years of cooking to get this term thanks for the recipe can’t wait to make it.
Anonymous says
I live in Uptown NOLA. My Family has been in NOLA since the City was born, literally 300 years. Everyone has there own version of Grillades. You can walk up my block and everyone will tell you their nuances, be it Cajun, Creole, French, Italian or African American. When I grew up, my Mom made Griallades with the cheapest beef available. When I would be getting dressed for school, she was already pounding the you know what out of it with a tenderizing mallet. And my Mom never once served Grillades with grits, but always with white rice, browned with butter, sprinkled with a little pepper. When growing up, my Dad liked the taste of onion, tomato, etc., but hated the texture. So my Mom would caramelize the heck out the vegetables and cook them down. My Mom made the best Grillades I’ve ever had.