Man, this one will
warm the heart (and fill the need). I can't go too long without it either!
This is also called Grillades (gree-YHADS) [French for Grilled or
Braised Food] in South Louisiana. Grillades recipes are difficult to
find on the internet because of the spelling. You would think it was
spelled Griads, Greahds or something like that. This recipe is
traditionally made with cheap cuts of meat that have been pounded or
tenderized with a meat mallet. Grits and Grillades is the
1-Round Steak, chuck steaks etc.
Flour to dust steaks
1/2 Tsp. Garlic Powder
1- Large or 2 - Med. onions
¼ cup celery chopped
1-bell pepper chopped
1/2 cup onion tops chopped
1/4 cup parsley chopped
2 cans of stewed tomatoes or1 can of stewed tomatoes and 1 can of
Pinch of sugar
Cooking oil to cover bottom of pan
2 beef bouillon cubes dissolved
Salt & Pepper
Cut steaks into 4” squares or 1" strips
Season meat with salt, pepper and garlic powder
Flour each piece on both
Fry meat in oil until browned on each side
Take meat out - set aside
Put stewed tomatoes in
Cook until liquid has cooked out, add sugar
Put steak and remaining ingredients in with cooked
Add salt, pepper, garlic, parsley, onion tops, beef bouillon
cubes and water it’s in.
Cover and cook an hour or more until meat is tender (depends
on cut of meat).
over cooked rice or hot grits.
This is my wife's recipe (thanks baby)... oh boy!...
one of my top five favorites ( I can't remember what my other four were!). Serve this with a little succotash on the
J. J. Guidry (Jack's wonderful wife)