Louisiana Cooking With a Change of Heart | LPB
play button image Watch|
Shop LPB|
About Us|
Tuesday, December 11, 2018
Donate Now!!

Spanish Style Grillades & Gravy

A Taste of Louisiana with Chef John Folse

The Story:
Grillades (gree´ahds), from the French word "to grill," were first created by the butchers in early Louisiana as they prepared a freshly killed pig into hams, sausages and other fresh cuts of meat. Tiny slivers of meat "grillade" were cooked in a black iron skillet over the coals of a wood fire. This made a perfect mid-morning meal for the hungry workers, especially when served over steaming grits.

Prep Time:
2 hours • Serves 6

The Ingredients
1 (2-pound) round steak
1/4 cup olive oil
1 cup diced onions
1/2 cup diced celery
1/2 cup diced bell pepper
1/4 cup minced garlic
2 tbsp. flour
1 (8-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes in juice
1/2 cup sliced black olives
3 cups beef stock (see recipe)
2 tbsp. fresh basil, chopped
1 tsp. fresh thyme, chopped
1/2 cup sliced green onions
1/4 cup chopped parsley
Salt & black pepper to taste
Hot sauce to taste

The Method:
Cut round steak into 3-inch cubes and pound lightly. Season to taste using salt and pepper. In a cast iron skillet, heat olive oil over medium-high heat. Brown round steak on all sides. Remove and keep warm. An additional tablespoon of olive oil may be added to the skillet if necessary. Into the same oil, add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Sprinkle in flour and blend well into the mixture, removing any lumps that may form in the blending process. Add tomato sauce, diced tomatoes and black olives, blending well into the vegetable mixture. Add stock and continue to blend until all is incorporated. Add basil and thyme and season lightly using salt, pepper and hot sauce. Return round steak to the skillet and bring mixture to a rolling boil. Reduce to a simmer, cover and cook 1 to 1 1/2 hours or until meat is fork-tender. Additional stock or water may be needed during the cooking process. Once tender, add green onions and parsley and adjust seasonings if necessary. Serve over hot, buttered grits.

protect my public media About Jobs @ LPB Privacy Policy Public & EEO Reports louisiana.gov LPB Webmail Closed Captions Contact & Address
© 2018 LETA. All Rights Reserved.