Grillades With Gravy

Grillades a la Sauce

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Round Steak
  • 2 Tomatoes
  • A Large Onion
  • A Clove of Garlic
  • A Tablespoonful of Flour
  • ½ Tablespoonful of Vinegar
  • Salt and Pepper


Select a nice round steak and beat well. Cut into Grillades of about four inches square and season highly with salt and pepper and Cayenne. Put a tablespoonful of lard into the frying pan, and when it heats, add a chopped onion, one clove of garlic; and as these brown, add one tablespoonful of flour, making a brown Roux. Then add two tomatoes, sliced, with their juices, and as this browns lay the Grillades upon it. Cover closely, and as it browns on one side, turn on the other. Then add a half tablespoonful of vinegar and a cup of water. Stir well and set back on the stove and let it simmer slowly for about a half hour. This is very nice served with Hominy at breakfast, or with Red or White Beans and Rice at dinner.