5 servings
YouTube instructional video is at the bottom.
What you’ll need
1 pound of thin sliced bottom round steak
All Purpose flour
Vegetable or canola oil
Salted or unsalted butter
Better than bouillon beef base
Red Wine (Brand Apothic)
15 oz can diced tomatoes (No salt added)
Hot sauce
Grits
Whole milk
mild cheddar cheese
Seasonings
Onion
Celery
bell pepper
garlic
fresh thyme
bay leaves
Green onion
Additional seasonings
Salt
Tony Chachere’s Creole seasoning
Chef Pauls Poultry Magic
Cayenne pepper
Preparation of ingredients
Step 1- Chop 1 yellow onion, 3 ribs celery, 1 green bell pepper, 4 cloves garlic, a small bunch of green onions and 2 teaspoons fresh thyme leaves.
Step 2- Rinse steak slices with cold water. Once done pat steak slices dry with napkins.
Step 3- Pile steak strips on top of each other. Chop into medium sized slices.
Step 4- In a medium sized bowl Add 2 Cups of all-purpose flour, 1 teaspoon tony Chachere’s creole seasoning and 1 teaspoon of chef Paul poultry magic. Stir all ingredients.
Step 5- LIGHTLY flour each steak strip.
***Preheat fire to medium high heat***
Step 6- Add 1/3 cup oil. Let oil get hot for 2 minutes.
Step 7- Add Beef strips into hot oil. Let fry for 3 minutes on each side. Once done transfer steak slices to a serving plate lined with napkins. Steak strips should be a golden-brown color.
Making the roux with the leftover oil and flour
Once you have finished frying your steak slices. You should have oil and browned flour left over in your pan. This will be used as our base for the roux.
Step 8- Add 2 tablespoons of flour and stir for 4 minutes or until mixture reaches a brown color.
Step 9- Add 2/3 Cup chopped yellow onion, 2/3 Cup Chopped Celery, 2/3 Cup chopped bell pepper, 2 teaspoons chopped garlic and 15 oz can of chopped tomatoes. Stir all ingredients together. Let simmer for 5 minutes.
Step 10- Add 3 Cups Hot water and 1 tablespoon of beef base into a medium sized bowl. Stir all ingredients until beef base has totally dissolved into the water. Add 2/3 cup red wine and stir.
Step 11- Add your beef base/wine mixture into your saucepan of simmering vegetables and stir.
***Turn your fire down from medium high to medium low heat***
Step 12- Add 1 teaspoon tony Chachere’s creole seasoning, 1 teaspoon chef Paul poultry magic, 2 teaspoons hot sauce, 1 teaspoon cayenne pepper,1 teaspoon of fresh thyme and 3 bay leaves. Stir all ingredients together.
Step 13-Add your fried beef strips and stir all ingredients together. Cover with lid and let simmer for 30 minutes.
Quick tip– While your grillades and gravy is cooling off it will get thick. You can add a small amount of water if you don’t want your gravy too thick.
Preparing your grits
***Preheat fire to medium high heat***
Step 14- Add 2 1/4 Cup whole milk and 1/2 stick salted butter. Let butter melt. Mixture should come to slight simmer once butter melts.
Step 15-Add 1/2 Cup grits and 1/2 teaspoon salt. Stir all ingredients together. Let simmer for 2 to 3 minutes.
Step 16- Once done let grits cool for 10 minutes.
Quick tip- If your grits get a bit too thick add 2 tablespoons of water and stir. This will prevent grits from getting too thick and you can repeat this same step a few times if you like.
Step 17- Shred 4 ounces of mild cheddar cheese.
Step 18- Add 3/4 Cup Shredded mild cheddar cheese into grits. Stir until cheese completely melts into grits.
Serve hot and don’t forget to sprinkle the green onion on top as a garnish. Enjoy!
YouTube instructional video
