Grillades and Grits



This dish has traditionally been served as a breakfast or brunch dish, but is good served anytime.



6 Servings



2        pounds veal or beef round, about 1/2-inch thick

3/4    cup flour

1 1/2  teaspoons Cajun seasoning

1/2    cup vegetable oil

1        cup chopped onions

1/2    cup chopped celery

1/2    cup chopped green pepper

1        16 oz. can tomatoes

1        tablespoon chopped parsley

3        cups water

2        teaspoons granular beef bouillon








     Trim the meat, cut into serving sized pieces, and pound with a meat mallet.

     Mix the flour with the Cajun seasoning.  Dip each piece into the flour mixture.

     Heat 2 tablespoons of the vegetable oil in a large frying pan; brown the meat in the oil, adding more as necessary.  Remove the pieces as they are browned.  Add the remaining oil and flour to the pan and whisk until smooth, scraping up any of the crispy bits on the bottom of the pan.  Add the onions, celery, and green pepper and stir until they are limp.  Add the tomatoes (I run them through the processor to eliminate big chunks), and stir in the water.  Add the meat to the mixture, bring to a boil, then turn the heat to low, cover and simmer until the meat is tender, about 1 1/2 hours.  Serve over hot grits.

     Crockpot Instructions:  After browning, add the meat to a crockpot.  Pour the vegetable mixture over the meat in the crockpot, stir, cover, and cook on low 4-6 hours or high 3-4 hours.