Next on the November Sweet as Pie list was this recipe for Creole Beef Grillades and Cheese Grits. I made this hearty meal on a Sunday evening since it did require a little bit of simmering time (more so than I usually like to plan for on a weeknight). Here’s how it came together:
First, I mixed paprika, cayenne, garlic powder, onion powder, oregano, and thyme to make the Creole spice mix and then seasoned some flour with the mixture. I dredged my beef round pieces in some of the flour. I browned the cutlets and then set them aside while I built the sauce.
I sauteed onions, celery, garlic, and bell pepper, then added some of the reserved flour to coat the vegetables.
Next came tomatoes and beef stock, and then thyme, red pepper, Worcestershire sauce, and a bay leaf. I returned the beef to the pan, covered, and simmered for about 45 minutes before adding hot sauce, salt, and pepper.
Watson kept a watchful eye on things just in case something fell on the floor.
Meanwhile, I made the cheese grits with our favorite local grits, butter, cream cheese, and Swiss cheese.
We both really liked the combination of the sauce with the grits. The beef was our least favorite part, but that was likely due to the cut I chose at the grocery store. This reminded me a lot of an okra stew dish that my dad really likes since the flavor profile was very similar. The grits had a great flavor and were very creamy. I’d be up for making this one again, but next time I’ll probably splurge on a better cut of meat.
