Grits And Grillades


2 pounds beef round, thinly sliced
6 tablespoons bacon drippings or salad oil
4 tablespoons all-purpose flour
1 medium onion, chopped
1 cup peeled and cubed tomatoes
1 1/2 cups water
1 green pepper, chopped
1 clove garlic, chopped
1 bay leaf
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon Tabasco pepper sauce
1/2 teaspoon thyme
3 cups hot cooked grits


Brown meat in oil in deep skillet. Remove meat. Add flour and brown, stirring constantly. Add onion and tomatoes. Simmer a few minutes. Add meat, water, pepper, garlic, bay leaf, parsley, salt, pepper sauce and thyme. Cover and simmer for 1 1/2 hours, or until meat is very tender, adding water if necessary to make sauce the consistancy of thick gravy. Serve grillades with portion of hot grits on the side.
If you live in a part of the country where grits are not available, you may serve grillades with hot cooked rice.
Makes 4 to 6 servings.

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