Serves: 5
Total Calories: 84

4 pounds beef or veal rounds, 1/2 inch thick
1/2 cup bacon drippings, divided
1/2 cup flour, divided
1 cup chopped onion
2 cups chopped green onions
3/4 cup chopped celery
1 1/2 cups chopped green bell peppers
2 cloves garlic, minced
2 cups chopped tomatoes
1/2 teaspoon tarragon (optional)
2/3 teaspoon thyme
1 cup water
1 cup red wine
3 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1/2 teaspoon Tabasco
2 tablespoons Worcestershire sauce
3 tablespoons chopped parsley

Remove fat from meat. Cut meat into serving-size pieces. Pound to 1/4-inch thickness. In a Dutch oven, brown meat well in 4 tablespoons bacon grease. As meat browns, remove to warm plate. To Dutch oven, add 4 tablespoons bacon grease and flour. Stir and cook to make a dark brown roux. Add onions, green onions, celery, green pepper, and garlic, and sauté until limp. Add tomatoes, tarragon, and thyme, and cook for 3 minutes. Add water and wine. Stir well for several minutes; return meat; add salt, pepper, bay leaves, Tabasco, and Worcestershire. Lower heat, stir, and continue cooking. If veal rounds are used, simmer covered approximately one hour. If beef rounds are used, simmer covered approximately 2 hours. Remove bay leaves. Stir in parsley; cool; let grillades sit several hours or overnight in refrigerator.

More liquid may be added. Grillades should be very tender. Heat and serve over grits or rice.


Fun Fact: The origin of grillades (pronounced GREE-yahds) has been the subject of many arguments in Louisiana Bayou Country. Like many other great dishes from New Orleans, it comes from meager times, when a piece of meat needed to be stretched to feed a whole family. Today, grillades and grits are a Louisiana tradition and can be found even on the finest tables of New Orleans.

Nutritional Facts:

Serves: 5
Total Calories: 84
Calories from Fat: 0

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