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 South has always intrigued me. The geography, the culture, the people, the music, the food. I’m not from the south, but if I were a southerner I’d take pride in it! There is so much that is unique to the south. So much history and charm and a great deal of beauty. And the food is outstanding! Though various regions of the U.S. proudly boast their own kinds of cuisine, the south offers so many dishes that are truly, uniquely “American.”
But back to today’s featured dish. 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.
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!
* 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 (see recipe box for instructions).
- For the Grillades
- 2 lbs round steak, pounded to ¼ inch thickness and cut into 2 inch squares
- ½ 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
- ½ cup celery, diced
- 2 cups tomatoes, diced or 1 (14 oz) can diced tomatoes, drained
- ⅓ 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
- Combine the 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 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 1½ 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.
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
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! 😊
Harold Brou says
Meat and gravy.Harold Brou.
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.
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.
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!