Grillades for Brunch |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||||
| INGREDIENTS: | ||
| 2 pounds veal or beef, 1/2" thick, trimmed and cut into small serving pieces | 1/4 cup vegetable oil | 1/4 cup all-purpose flour |
| 1 cup chopped onion | 1-1/2 cups chopped green pepper | 2 garlic cloves, minced |
| 1 cup chopped fresh tomatoes | 1/2 teaspoon dried thyme | 3/4 cup beef broth |
| 1/2 cup red wine | 3/4 teaspoon salt | 1 bay leaf |
| 2 teaspoons Tabasco pepper sauce | 1 tablespoon Worcestershire sauce | 3 tablespoons chopped fresh parsley |
| 1 | Pound the pieces of meat to 1/4 inch thick. In a Dutch oven or heavy pot heat 2 tablespoons of the oil and brown the meat well in batches, removing each batch to a warm plate. Add the remaining 2 tablespoons oil and the flour to the pot. Stir over medium heat for about 30 minutes to make a dark brown roux. |
| 2 | Add the onion, green pepper, and garlic, and saute for about 5 minutes, until soft, stirring often. Add the tomatoes and thyme, and cook, stirring, for 3 minutes. Add the broth and wine. Stir well for several minutes, scraping up bits from the bottom of pan. Return the meat to the pot and stir in the salt, bay leaf, Tabasco sauce, and Worcestershire sauce. Lower the heat and simmer, covered, for 1-1/2 hours, or until the meat is very tender, stirring occasionally. |
| 3 | Remove the bay leaf. Stir in the parsley, cool, and refrigerate overnight. Reheat the grillades before serving, and serve with cheese grits. |