| pepper | 1/2 | tsp | | bay leaf | 2 | | | Crystal Hot sauce | 1/2 | tsp | | Worcestershire | 2 | tbs |
| parsley (fresh) | 3 | tbs chopped | | eye of round | 1 | lb |
|
Directions:
Remove fat from meat. Cut meat into serving pieces. Pound to 1/4in thick. In a Dutch oven brown meat well in 4 tablespoons bacon grease. As Meat browns. Remove to warm plate. To Dutch oven add 4 tbs bacon grease and flour. Stir and cook to make a dark brown roux. Add onions, green onions, celery, green pepper, garlic, and saute until limp. Add tomatoes, tarragon, thyme, and cook for 3 minutes. Add water and wine. Stir well for several minutes: return meat: add salt, pepper, bay leaves, crystal hot sauce and Worcestershire. Lower heat, stir, and continue cooking. If veal rounds are used, simmer covered approximately 1 hour. If beef rounds are used simmer covered approximately 2 hours. Remove bay leaves. Stir in parsley, cool then let the Grillades sit several hours or overnight in refrigerator. More liquid may be added. Grillades should be very tender. Serve over grits or rice.
