Grillades and Grits

Name: Grillades and Grits
Yield: Yield: 6 Breakfast or Luncheon Servings.
Cuisine: United States
Ingredients: Salt to taste, if desired; 1 cup finely chopped onion; 1 tablespoon solid white shortening or lard; ¼ teaspoon cayenne pepper; Freshly ground pepper to taste; ¾ pound veal, preferably from the leg, or round of beef, cut into 3slices of equal width; 1 cup cored and diced tomatoes; 2 tablespoons flour; 1 teaspoon finely chopped garlic; 1 cup raw grits, cooked according to package directions; 1 cup beef broth

Preparation info

Yield:
6
Breakfast or Luncheon Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

One of the most traditional main courses in Louisiana is a combination called grillades and grits. It is made with braised slices of veal or round steak. The meat is well browned and cooked with tomatoes. It is served, of course, with freshly cooked grits.

Ingredients

¾ pound veal, preferably from the leg, or round of beef, cut into 3slices of equal width
1

Americas
United States
Dinner

Method

Cut the veal or beef slices crosswise in half to produce 6 pieces. Put on a flat surface and pound lightly without breaking the fibers. Rub on all sides with garlic. Sprinkle with flour seasoned with salt, pepper, and cayenne. Pound the meat lightly all over with a heavy dinner plate.
Heat the shortening in a heavy skillet and add the meat. Cook 2 or 3 minutes ove