Recipe
1 h 40 min
4 people
American
– If using beef round, cut the meat into 3-inch squares. 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 on each sides. 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.
– Add 3 tablespoons of oil in the same skillet over medium heat. Add flour stirring constantly until it’s a rich dark brown. Add the rest of the ingredients (except the grits). Sir and bring to a boil then simmer until the mixture thickens. – Return the meat to the pan, cover the skillet and cook until tender. Serve the grillades and sauce with hot buttered Parmesan grits.
If you are using short ribs (my favorite) no need to cut them and skip the roux steps if you like. I skip the roux steps when I use ribs because the longer cook time results in a thick sauce anyway. Season with salt and pepper for taste.
– 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.
So good!
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