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Grillades & Grits Recipe

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This recipe for Grillades & Grits, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Torres
Added: Saturday, October 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. beef/ veal rounds, 1/2 inch thick
1/2 c. bacon drippings
1/2 c. flour
1 c. chopped onions
2 cups chopped green onions
1/4 cup chopped celery
1 1/2 cups chopped green peppers
2 cloves garlic, minced
2 cups chopped tomatoes
2/3 tsp. thyme
1 cup water
1 cup red wine
3 tsp. salt
1/2 tsp. black pepper
2 bay leaves
1/2 tsp Tabasco
2 tbsp. Worchestershire sauce
3 tbsps. chopped parsley

Directions:
Directions:
Remove fat from meat. Cut meat into serving-size pieces. Pound to 1/4 inch thick. In a Dutch oven brown meat well in 4 tbsp bacon grease and flour. Stir and cook to make a dark brown roux. Add onions, green onions, celery, green pepper, garlic, and saute' until limp. Add tomatoes, thyme, and cook for 3 minutes. Add water and wine. Stir well for several minutes; return meat; add salt, pepper, bay leaves, Tabasco and Worcestershire. Lower heat, stir, and continue cooking. If veal rounds are used, simmer covered approximately 1 hour. If beef rounds are used, simmer covered approximately 2 hours. Remove bay leaves. Stir in parsley, cool, let grillades sit several hours or overnight in refrigerator. More liquid may be added. Grillades should be very tender. Serve over grits or rice.

Number Of Servings:
Number Of Servings:
6 -8
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
I usually have to add more water to this recipe. This is so good.

 

 

 

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