1 hour 40 min
If using beef round, cut the meat. Season with salt and pepper then dredge in flour and shake off excess. Heat vegetable oil in large skillet over medium high heat. Brown the meat. Transfer to a plate and set to the side.
Add the celery, sweet peppers and onions and cook until softened about 3 minutes. Add the garlic cook until fragrant. Remove the vegetables with a slotted spoon and set them to the side.
To make the roux: Add 3 tablespoons of oil in the same skillet over medium heat If you already have about oil in the pan then no need to add more. Add 1/4 cup of flour stirring constantly until it’s a rich dark brown.
Make sure you are occasionally checking the liquid level. Return the meat to the pan, cover the skillet and cook until tender until falling off the bone and you can easily pull the meat apart with easily with a fork. Serve the grillades and sauce with hot buttered Parmesan grits.
Add Parmesan cheese to your grits. Season with salt and pepper. Mix well and serve the beef and sauce over the grits. Top with green onions and more shaved Parmesan cheese if you like.