Cuisine: Creole
  • For the Meat Sauce:
  • 2 lbs beef round
  • 1 cup flour
  • 6 tablespoons vegetable oil (or rendered bacon fat)
  • 1 cup onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup red bell pepper, diced
  • 4 cloves garlic, minced
  • 3 stalks celery, diced
  • 1 tsp. ground fennel
  • 2 sprigs of fresh thyme or 1 tsp. ground
  • 1 tsp. paprika
  • 1 tsp. red pepper flakes
  • 2 bay leaves
  • 1 10 oz. can of beef consume
  • 1 14 oz. can of diced tomatoes
  • 2 tablespoons of the dredging flour
  • 1 tablespoon of red balsamic (or wine) vinegar
  • For the grits:
  • 2 cups grits
  • 2 cups chicken broth
  • 1 cup heavy cream
  • salt and fresh black pepper to taste
  1. For the grillades:
  2. Pound out meat until about ¼ inch thick, then dredge in flour.
  3. Heat to medium a large pan and pour in oil.
  4. Place in pan to brown on each side. Prepare in batches and set aside.
  5. Add onion, green & red bell pepper, garlic and celery and saute for 5 minutes or until softened.
  6. Add beef consume, diced tomatoes, fennel, thyme, paprika and bay leaves and give it a good stir.
  7. Take the flour from dreadging & enough wine vinegar to make a thick paste then stir into sauce slowly to thicken.
  8. Lay in the meat & make sure it's submerged in the sauce. Cover & cook on low for 2 hours or in the oven at 225 for the same amount of time. If you cook on the stove top check to make sure the bottom isn't burning.
  9. For the grits:
  10. Combine all ingredients, cook over a medium flame and stir continuously until done.
Be careful when adding salt if you use canned beef consume. The canned soup is very salty.
Recipe by The FrangloSaxon Cooks at