Marinated And Smothered Grillades In Rusty Gravy Recipes

NEW ORLEANS GRILLADES AND GRITS

Steps:

• Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
• Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
• Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
• Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.
• Return the vegetables to the skillet and add the Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
• Serve the grillades and gravy ladled over hot grits (see below).
• For the Grits: In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.
• Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.

MARINATED AND SMOTHERED GRILLADES IN RUSTY GRAVY

Steps:

• Combine cayenne, salt and garlic powder.
• Place meat in a large bowl and sprinkle evenly with the cayenne mixture. Press the mixture into the meat with your hands.
• Cover and refrigerate overnight, or up to 2 days.
• Heat oil in a heavy pan or Dutch oven with a broad bottom, over high heat.
• Carefully slip the meat into the hot oil, with as much of the meat in contact with the bottom of the pan as possible.
• Cook without turning or stirring until underside of meat is crusty brown, about 10 minutes.
• Turn meat over, in a single layer if possible, and cook until all pieces are brown and crusty, about 10 minutes more.
• If any pieces curl up, cut them in half.
• Remove from heat and pour off all but 2 tablespoons of fat, leaving as much sediment as possible.
• Add 1/4 cup of water.
• Holding meat firmly with a fork or tongs, rub it against the pan bottom to dissolve some but not all of the sediment.
• Return pan to high heat and cook about 3 minutes, rubbing meat on bottom of pan occasionally.
• Add onions and cook until most of the liquid has evaporated, about 5 minutes, stirring and scraping bottom of pan.
• If sediment is building up only in certain spots, rotate the pan.
• Stir in the garlic and 1/4 cup more water.
• Reduce heat to medium and cook about 2 minutes, arranging meat in a single layer and scraping pan as needed.
• Add 1/4 cup more water and cook and stir about 1 minute.
• Add 1/4 cup more water and cook and stir about 2 minutes.
• Add another 1/4 cup water, and stir to coat all the meat, scraping pan bottom well.
• Arrange meat in a single layer again.
• Cover, reduce heat to low, and cook about 10 minutes without stirring.
• Add 1 1/2 cups more water, stirring and scraping pan bottom well.
• Cover and cook for 20 minutes without stirring.
• Stir well and turn meat.
• Cover and continue cooking until meat is very tender, about 45 minutes, stirring and turning meat once or twice.
• If necessary, add enough water to gravy to make 1 1/2 cups.
• Remove from heat and skim off fat.
• Serve immediately over hot cooked rice.

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.