Grillades
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
- Difficulty Level Intermediate
Ingredients
- 1 ½ pounds of well trimmed round steak, pounded rather thin, and more meat is always better
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery, you can include the leaves
- ½ cup fresh parsley, chopped
- 4-6 green onions, chopped, tops and bottoms
- 1-2 large cloves garlic, peeled and finely chopped
- 1 large can chopped tomatoes, 28 ounce size
- 1 can tomato paste
- 1 bay leaf
- Flour to dredge steak in
Instructions
- Season flour with salt and pepper. Cut pounded steak in 2-inch strips, dredge in flour and brown on medium high heat in a large heavy skillet with a mixture of butter and olive oil. Set meat aside after cooking.
- In the same large skillet, add more butter and olive oil if needed, and sauté all chopped vegetables until tender. Add tomatoes, tomato paste and – if you think you need more sauce – 1 cup (or more) beef stock. Add bay leaf, and put browned meat into the sauce. Simmer on low for 1 to 2 hours, until meat is fork tender and falls apart. Season with salt and pepper while your dish simmers. The longer the simmer, the better the taste.
- Traditional grillades have thyme as a seasoning, I don’t use this, it can overpower the sauce. This is a wonderful dish to use your intuition regarding ingredients, more of one, less of another. Do your own experimentation!!
- Servings : 8-10
- Ready in : 150 Minutes
- Course : Main Course
- Recipe Type : Beef, Dinner, Main Course
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.