Recipe: Grits and Grillades (using beef round)

GRITS AND GRILLADES

2 pounds beef round, thinly sliced
6 tablespoons vegetable oil (or bacon drippings)
4 tablespoons all-purpose flour
1 medium onion, chopped
1 cup tomatoes, peeled and cubed
1 1/2 cups water
1 green pepper, chopped
1 clove garlic, chopped
1 bay leaf
1 tablespoon fresh chopped parsley
2 teaspoons salt
1 teaspoon Tabasco pepper sauce
1/2 teaspoon thyme
3 cups hot cooked grits or rice (for serving)

Brown meat in oil in deep skillet. Remove meat.

Add flour to skillet and brown, stirring constantly.

Add onion and tomatoes. Simmer a few minutes.

Add the browned meat, 1 1/2 cups water, pepper, garlic, bay leaf, parsley, salt, Tabasco pepper sauce and thyme. Cover and simmer for 1 1/2 hours or until meat is very tender, adding water if necessary to make sauce the consistency of thick gravy.

Serve grillades with portion of hot grits on the side.

Makes 6 servings
Source: Tabasco