Categories: Recipes Date: Dec 19, 2011 Title: Pineywoods Grillades & Grits
Feed a bunch with this great recipe. Using Cajun Grain's brand new rice grits and beef from Justin Pitts, this will please a food loving crowd.
Dust steaks with flour and sauté in bacon drippings until browned on both sides. Remove steaks from pan and keep warm; deglaze the pan with water, then pour pan juices into a bowl and reserve. Combine bacon drippings and flour in skillet and cook, stirring constantly to make a dark roux. Add onion, then celery and bell pepper; sauté until vegetables are translucent. Add reserved pan juices, tomatoes, bay leaf, garlic, thyme, salt, pepper, and cayenne; mix well. Simmer for at least 10 minutes. Add steaks and simmer over low heat until steaks are fork tender. Serve with grits.