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Grillades and Grits Recipe

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This recipe for Grillades and Grits, by , is from Cutler Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pitty & Kirk Lane
Added: Thursday, October 12, 2006


8 lbs. Beef Round Steak
1 to 2 cups water
1 cup Oil or Bacon Grease, divided
1 1/2 Tablespoons Salt
1 Cup Flour
1 teaspoon Cracked Pepper
3 cups Chopped Onions
1 1/2 Teaspoon Instant Minced Garlic
1 Bunch Green Onions
1 Bunch Parsley, Chopped
5 Ribs Celery and Tops, Chopped
2 teaspoons Tabasco
3 cups Chopped Green Pepper
4 Tablespoons Worcestershire Sauce
2 (8 oz.) Cans Tomato Sauce
6 to 8 Bay Leaves
2 cups Burgundy Wine

Cut meat into strips and brown in a little oil or bacon grease in heavy skillet or Dutch oven. Set aside. Add rest of oil or grease to pan and stir in flour. Continue stirring until a rich brown roux has been made. Add onion, celery, green pepper and stir until tender. Add tomato sauce and thyme, stirring until sauce has lost its bright red color. Add wine and water necessary to make enough gravy to cover meat. Return meat to gravy and bring to a boil. Add all seasonings. Reduce heat and simmer 2 hours or until done. Adjust seasonings. Serve over "Special Grits" May be prepared 1-2 days ahead. Freezes well




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