RECIPE FROM "SANDY'S
4 pounds of veal or beef round steak (about 1-inch thick)
1 teaspoon thyme
1/2 cup bacon drippings or vegetable oil
1 cup beef stock
1/2 cup flour
1 cup red wine
2 cups of chopped onions
3 bay leaves
1-1/2 cups of chopped green onions
3 dashes of Worcestershire sauce
1 cup chopped celery
1/2 cup chopped parsley
4 cloves of garlic, chopped fine
1/8 teaspoon cayenne (red) pepper
Salt and black pepper to taste.
3 tomatoes (medium) seeded and chopped
Ingredients for Rub
1/8 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Start by trimming the fat from the meat and cutting it into serving-size pieces (3 to 4-inch squares). Place the meat squares between two sheets of waxed paper. Using a mallet, pound the squares until they are about 1/4-inch thick. Rub the meat squares with a mixture of salt, pepper and cayenne.
In large heavy bottomed pot add bacon drippings or oil and brown meat well. After meat is well -browned (remember the browning gives the flavor) set aside.
Add flour to the same pot with drippings and stir continually, making a roux. Cook until the color of a penny; add onions, green onions, celery and cook until soft and limp.
Next add the garlic, tomatoes, and thyme, mixing all ingredients together.
Add beef stock, wine, bay leaves, salt, pepper and Worcestershire sauce. Simmer all ingredients for 10 minutes add veal or beef pieces of meat back to pot stirring well.
Cover and cook until meat is fork tender but not falling apart. You can add water during the cooking process if gravy gets too thick. Taste during the cooking for seasoning (salt and pepper) and add if needed. You can always add if you think Grillades need more seasoning but seasoning is hard to remove.
When seasoned to taste and meat is very tender add parsley and serve over grits.