Grillades and Grits

Ingredients

Cheddar cheese

1 cup, shredded

Butter

2 tablespoons

Grits

1 cup

Thyme

1 teaspoon, dried

Bay leaves

2

Diced tomatoes

1 can (14.5 oz)

Beef broth

2 cups

Garlic

3 cloves, minced

Green bell pepper

1, diced

Onion

1, diced

Vegetable oil

2 tablespoons

All-purpose flour

1/2 cup

Creole seasoning

1 tablespoon

Beef round steak

2 lbs, cut into 2-inch pieces

Instructions

1. Season the beef pieces generously with the Creole seasoning, then dredge them in flour, ensuring they're fully coated.
2. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
3. In the same skillet, add the diced onion, bell pepper, and minced garlic. Cook until they're softened and fragrant.
4. Return the browned beef to the skillet. Add the beef broth, diced tomatoes, bay leaves, and thyme. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for about 2 hours. The beef should be tender and the flavors well combined.
6. While the grillades are simmering, prepare the grits according to the package instructions. Once cooked, stir in the butter and shredded cheddar cheese until they're fully melted and incorporated.
7. To serve, place a generous scoop of grits on a plate and top with the beef grillades and gravy. Enjoy this comforting, traditional New Orleans dish!