Grits and Grillades

Name: Grits and Grillades
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.5 lbs beef top round steak, cubed; 1 tbsp Creole seasoning; 0.25 cup all-purpose flour; 2 tbsp vegetable oil; 1 yellow onion, diced; 1 green bell pepper, diced; 2 celery stalk, diced; 3 garlic cloves, minced; 2 cups beef broth; 14 oz canned diced tomatoes; 4 cups water; 1 cup stone-ground corn grits; 2 tbsp unsalted butter; 1 cup shredded cheddar cheese, shredded

Tender medallions of beef braised in a savory tomato gravy, served over rich and creamy cheese grits.

75 minMediumServes 4580 cal/serving

CajunDinnerStovetopStandardHigh ProteinNut-FreeEgg-FreeShellfish-FreeSoy-FreeAlcohol-Free

Ingredients

1.5 lbs beef top round steak, cubed
1 tbsp Creole seasoning
0.25 cup all-purpose flour
2 tbsp vegetable oil
1 yellow onion, diced
1 green bell pepper, diced
2 celery stalk, diced
3 garlic cloves, minced
2 cups beef broth
14 oz canned diced tomatoes
4 cups water
1 cup stone-ground corn grits
2 tbsp unsalted butter
1 cup shredded cheddar cheese, shredded

Instructions

1

Season 1.5 lbs cubed beef top round steak with 1 tbsp Creole seasoning and dredge in 0.25 cup all-purpose flour.
2

Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat and brown 1.5 lbs cubed beef top round steak on all sides, then remove to a plate.
3

Add 1 diced yellow onion, 1 diced green bell pepper, 2 diced celery stalk, and 3 minced garlic cloves to the skillet and cook until softened.
4

Stir in 2 cups beef broth and 14 oz canned diced tomatoes, return 1.5 lbs cubed beef top round steak to the skillet, cover, and simmer for 45 minutes until tender and internal temperature reaches at least 160°F.
5

In a separate pot, bring 4 cups water to a boil, whisk in 1 cup stone-ground corn grits, lower heat, and simmer until thick.
6

Stir 2 tbsp unsalted butter and 1 cup shredded shredded cheddar cheese into the grits, then serve the braised beef and gravy over the warm grits.

Questions

Can I make Grits and Grillades dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1 cup shredded cheddar cheese, shredded. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Grits and Grillades gluten-free?

Yes. The gluten in this entry is 0.25 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Grits and Grillades keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Grits and Grillades?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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