Grillades and Grits

This was probably one of the easier recipes to do and very tasty.  The meat rub is very peppery but not necessarily spicy.  It is a dish that you see often on menus down here but come to think of it I have never ordered it to see how authentic this recipe was.  Anyway, mom and I agreed this was a repeater.

Serves 4.

The old time New Orleans version of smothered steak - veal or beef round pounded out thin, browned in hot fat, then slowly cooked with onions and fresh tomatoes.  Grillades are always served with grits to soak up the rich natural gravy.  They make a hearty inexpensive supper or a grand old fashioned Sunday breakfast.

1 1/4 to 1 3/4 lb. round of veal or beef

2 tsp. salt

1 tsp. black pepper

1/8 tsp. cayenne

1 Tbs. minced garlic

2 Tbs. flour

1 1/2 Tbs. lard

1 cup onion, chopped

1 large tomato, coarsely chopped

1 cup water

2 1/2 to 3 cups grits

Trim fat from meat.  Cut into pieces about 2 inches square and pound out with a mallet to about 4 inches square.  Rub the salt, black pepper, cayenne, and garlic into the pieces of meat on both sides.  Then rub in the flour.

In a large heavy skillet or saute pan, melt the lard over medium heat and brown the grillades well on both sides.  Lower the heat and add the onion, tomato and water.  Bring to a simmer, cover loosely, and cook over low heat for about 30 minutes, uncovering to turn the meat over every 10 minutes.  A rich brown gravy will form during cooking; if it appears too thick, add water a little bit at a time.

When the meat is cooked remove it to a heated platter and place in a preheated oven at 200 degrees to keep warm.  Prepare the grits.  Just before serving reheat the gravy in the skillet and pour it over both the meat and the grits.