New Orleans Grillades and Grits

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).