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Grillades

 

Ingredients

2 Tbsp. oil

5 # beef round cut in 3" squares and pounded thin

4 tbsp. flour

2 medium onions diced

1 bell pepper diced

3 tbsp. minced garlic

2 tsp leaf thyme

3 bay leaves

3 c. beef stock

1 can tomatoes

1 small can tomato paste

1 c. chopped parsley

Salt and white pepper to tastes

Brown beef in oil, remove from pot (cast iron Dutch oven works best). Clarify the fat by

boiling any water out of the oil. Add flour and make a medium dark roux. Add onions and

peppers, sauté until onions clear. Add garlic, thyme, bay leaf, beef stock, "Rotel"

tomatoes, and browned beef. Bring up to a boil and reduce to a simmer, add tomato paste,

cook until beef is tender-45 minutes is about the minimum. Before serving, add fresh parsley and

adjust seasoning with salt and white pepper. Traditionally this dish is served

over grits, but it does well over pasta, rice, mashed potatoes or staling biscuits. Serves

about 12.e











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