Real Recipes From Real Home Cooks ®

grillades and grits

a recipe by
Sheri Raleigh-Yearby
Waco, TX

A Louisiana breakfast!

serves 4
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For grillades and grits

  • 1-2 lb
    veal cutlets or round steak
  • 2 tsp
    kosher salt
  • 1/4 tsp
    coarse black pepper
  • 1/2 c
  • 3 Tbsp
    olive oil, extra virgin
  • 4 Tbsp
    butter, cold
  • 2 lg
    onions coarse chopped
  • 1 1/2 c
    green bell pepper, chopped
  • 1/2 c
    celery, chopped
  • 3 clove
  • 2 c
    beef stock
  • 1 1/2 c
    tomatoes, petite diced
  • 3 Tbsp
    brown roux, prepared
  • 1
    bay leaf
  • 3 c
    red wine
  • 2 c
  • 1 c
    grits, quick-cooking
  • 1/4 c
    heavy whipping cream

How To Make grillades and grits

  • 1
    Pat the veal steaks completely dry with paper towels and season them with 1 teaspoon of the salt and the black pepper. One at a time, dip the steaks in the flour to coat them evenly. Then shake off the excess flour.
  • 2
    In a heavy 12-inch cast iron skillet, heat EVOO over medium heat. Brown the veal steaks, two at a time, turning them with tongs and regulating the heat so that they color richly on both sides without burning. As they brown, transfer the steak to a plate.
  • 3
    Pour off the fat remaining in the skillet, add butter, and melt it over moderate heat. When the foam begins to subside,tomatoes add the onions, green peppers, celery, garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
  • 4
    Add 3 T. of prepared brown roux. Stir in the stock and allow the mixture to slightly thicken. Add bay leaf, and bring to a low boil over high heat.
  • 5
    Place the steaks into the liquid and coat them with the vegetable mixture. Reduce the heat to low, partially cover the skillet, and simmer for 20 minutes.