Grillades and Grits (Smoked Gouda Grits)
Ingredients
- 1 1/2 teaspoons salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
Seasoning Mix
- 2 pounds veal or beef round steak
- 2 tablespoons plus 1/4 cup canola oil
- 1/4 cup all purpose flour
- 1 large onion, halved and sliced
- 1 large green bell pepper, sliced
- 1 small celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 28-ounce can crushed tomatoes, with juice
- 2 cups beef stock (or beef broth enriched with 2 teaspoons beef base)
- 1 tablespoon Lea & Perrins (Worcestershire sauce)
- 2 bay leaves
- 1 tablespoon chopped fresh parsley
- Smoked Gouda Grits for serving, see recipe
Instructions
In a small bowl, thoroughly combine seasoning mix; set aside. Trim round steak of fat, pound thin and cut into 1x3-inch strips (set aside any bone for sauce). Season with 2 teaspoons seasoning mix. In a large heavy pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Working in batches, brown meat evenly on all sides; transfer browned meat to a plate (do not drain on paper towels). Once all the meat is browned, add reserved 1/4 cup oil to pot. When the oil begins to smoke, add flour and cook, whisking constantly, until a milk chocolate roux is achieved. Add the onions, bell pepper celery and garlic; cook, whisking constantly, until tender, 3-5 minutes. Stir in tomatoes, beef stock, reserved meat bone (if any) Lea & Perrins, reserved seasoning mix and bay leaves. Return meat and all drippings to pot; bring to a boil. Reduce heat to a simmer and cover. Cook, stirring occasionally, until meat is tender, about 2 hours. When done, stir in parsley and serve warm over Smoked Gouda Grits. Makes 6-8 servings.