Creole Beef Grillades and Cheese Grits

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.JBD_8520Next 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.JBD_8521 JBD_8525Watson kept a watchful eye on things just in case something fell on the floor.JBD_8526Meanwhile, I made the cheese grits with our favorite local grits, butter, cream cheese, and Swiss cheese.JBD_8527JBD_8530We 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.

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