Grits and Grillades

Grits and Grillades

3-5 tablespoons of canola oil

1 pound of round steak*

Large pinch of kosher salt

5 turns of the pepper grinder

6 tablespoons of flour, divided

1 medium onion, chopped

1/2 cup of chopped green bell pepper

3 cloves of garlic, minced

2 cups of water

1 (15 ounce) can of stewed tomatoes

1 teaspoon of Kitchen Bouquet

 Cajun  seasoning, to taste

Palm full of dried parsley

Pinch of thyme, crushed

Garlic Cheese Grits

Heat 2 tablespoons of canola over medium high heat in a large iron skillet that has a lid. Slice the round steak into strips and season with the salt and pepper. Toss the meat strips in half of the flour, reserving the remaining flour, and drop the strips into the hot oil to brown. Remove and set aside.  Add additional oil to the skillet as needed to bring it up to 3 tablespoons. Stir in the remaining 3 tablespoons of flour and cook over medium high heat until lightly browned. Stir in the onion and green bell pepper and cook for another 3-4 minutes.  Stir in the water and cook and stir until water is fully incorporated and mixture is thickened.  Add the tomatoes, Kitchen Bouquet, Cajun seasoning, parsley and thyme. Bring to a boil, reduce to simmer, cover and cook on a low simmer for 45 minutes to an hour, or until meat is tender.  Serve over hot garlic cheese grits, mashed potatoes or rice.