Grillades and Grits

Chef John Folse
SERVES: 6

COMMENT:
The origin of grillades has been the subject of many arguments in Bayou Country. It is believed that the dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork and pan-fried these with sliced onions. The cooking took place, most feel, in black iron pots over the boucherie fires. The grillades were then eaten over grits or rice throughout the day. Today, grillades and grits are a tradition on many Sunday brunch menus. Most recipes call for veal round pounded lightly and smothered in its natural juices. One of the things I find most interesting about grillades is that it's one of those dishes that has a place on all rungs of the social ladder. Grillades may be eaten on the sharecroppers breakfast table or on the grand buffets of New Orleans.

INGREDIENTS:
2 medium-size round steaks
1 cup flour
1/4 cup Crisco or bacon drippings
1 cup finely diced onions
1 cup finely diced celery
1/2 cup finely diced bell pepper
1 cup diced tomatoes
1 cup finely sliced green onions
1/4 cup diced garlic
3 cups beef stock
1 cup sliced mushrooms
1/4 cup parsley
salt and cracked black pepper to taste

METHOD:
Cut round steak into three-inch square cubes. Season to taste using salt and cracked black pepper. Dust pieces generously in flour and set aside. In a heavy bottom Dutch oven, heat oil or bacon drippings over medium high heat. Sauté round steak until brown on all sides. Add onions, celery, bell pepper, tomatoes, green onions and garlic. Sauté until vegetables are wilted, approximately three to five minutes. Add beef stock, bring to a low boil and reduce heat to simmer. Cover Dutch oven and allow grillades to cook slowly for approximately forty-five minutes. Stir occasionally to keep seasonings from scorching. Once tender, add mushrooms and parsley, adjust seasonings if necessary and cook ten additional minutes. Serve over grits as a breakfast item or over rice as an entree.