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Beef OR PORK

Grillades
(Gree-odds)

Ingredients

2 medium size beef round steaks (or pork butt) 3 cups canned tomatoes (with juice)
½ cup vegetable oil 2 cups beef broth
½ cup flour 2 bay leaves
1 tbsp salt ½ tsp tarragon
½ tsp cayenne pepper ½ tsp basil
½ tsp black pepper 1 cup chopped green onions
½ tsp garlic powder ¼ cup parsley flakes
2 cups chopped yellow onions Hot sauce to taste
1 cup chopped bell pepper
1 cup chopped celery

Lagniappe

Cut the round steak into 2 in squares, pound with a meat Iber, and season to
taste, dust in the flour, and set aside while heating the oil or lard. Once hot,
sauté the steaks till brown on both sides removing the pieces as they become
done.

Add the onions, celery, bell peppers, green onions and garlic to the hot oil
and sauté till the vegetables are wilted (3 to 5 minutes). Return the meat to
the pot and add the tomatoes, beef stock, bay leaves, tarragon, basil and hot
sauce, and bring to a boil, reduce the heat to simmer, cover the pot and
simmer the Grillades for about 2 hours stirring occasionally to prevent
scorching. When complete, the mixture should be slightly thick (thin with
water if necessary). Remove the bay leaves and add the green onions and
parsley.

Once tender add the mushrooms and parsley adjust the seasonings and cook
another 10 minutes. Serve over grits for breakfast or rice

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