Authentic Grillades and Grits
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Look no further for a tried and true authentic Grillades and Grits recipe all the way from New Orleans, Louisiana! Tender beef cutlets are simmered in a rich gravy and served over creamy grits. It’s Southern comfort food at its very best!
What are Grillades and Grits?
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.
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 and I’m confident you’re going to love this classic dish as much as we do!
Grillades and Grits Recipe
Let’s get started!
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.
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 to dissolve.
Continue whisking 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.
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.
Enjoy!
For more delicious Southern dishes be sure to try my:
- Shrimp and Grits
- Fried Okra
- Corn Pudding
- Butter Beans
- Andouille and Greens with Cheese Grits
- Sausage Gravy
- Jambalaya
- Boiled Peanuts
- Skillet Cornbread
- Southern Black Eyed Pea Salad
- Fried Catfish
- Chicken Fried Steak Burgers
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Authentic 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 homemade Creole seasoning (click for recipe)
- 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 homemade Creole seasoning (click for recipe)
- 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 tablespoon of 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. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.
Nutrition
Originally published on The Daring Gourmet April 26, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I just pounded veal Scallopini so thin it was like smoked salmon.
We’ll beaten egg wash keeps the seasoned breadcrumbs on the quarter inch cutlets
Home skillet seasoned from last night’s fry em ~ smokin hot quick flash fry in the browned butter crumbs n olive oil.
Parmesan Buttered Grits presentation
Eat the crispy veal frites off the top of the creamy parmesan grits with your fingers like bacon
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.
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!
Thank you so much, Glinda! :)
Cana top round roast be used in this recipe?
Yes you can, Kim!
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!
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.
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!
I’m so glad you both enjoyed it, Melissa, thank you!
What are grits and where can I get them in canada
Hi Sandy, you’ll just need coarsely ground cornmeal. Grits refers to the way that cornmeal is prepared.
Bless your heart <3 Were you ever able to get your grits?
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
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.
Meat and gravy.Harold Brou.
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! 😊
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.
Thanks so much, Pat, I’m thrilled you enjoyed it! I appreciate the feedback and agree with your sentiments. God bless, Kimberly
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.
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!
Thanks, Heinz, happy cooking! :)
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!
I couldn’t agree more, Cher, thank you. Let’s just pull up a chair and enjoy a good meal!
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.