New Orleans Grillades and Grits

daringgourmet.com

Ragin Cajun

subheading: For the Grillades:

2 lbs round steak pounded to ¼ inch thickness and cut into 2 inch squares

½ cup all-purpose flour

1 teaspoon salt

1 teaspoon Creole Seasoning

2 tablespoons extra virgin olive oil

2 medium yellow onions diced

2 cloves garlic minced

1 large red bell pepper about 1 cup, diced

½ cup celery diced

2 cups tomatoes diced or 1 (14 oz) can diced tomatoes, drained

⅓ cup all-purpose flour

5 tablespoons unsalted butter (or 5 tablespoons extra virgin olive oil)

3 cups beef broth

1 tablespoon red wine vinegar

3 bay leaves

1 tablespoon Creole seasoning see below

2 tablespoons fresh parsley chopped

subheading: For the Grits:

1 cup stone-ground old-fashioned grits not instant

5 cups milk

1 teaspoon salt

Directions at daringgourmet.com

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