Mére's Collection of Family Recipes

Prevent Screen Timeout: 274: Grillades; Source: Southern Kitchen Comments: Serves: 6 beef top round 2 lbs salt and pepper to taste flour, all purpose 1 c oil, vegetable 1/4 c broth, beef 4 c tomatoes, can diced 1 15 oz can wine, red 1 c onion, yellow 1 medium garlic, minced 4 cloves bay leaves 3 ea celery, sliced thin 3 ribs bell pepper 1 ea Directions: To make the grillades: Use paper towels to pat beef dry and season with salt and black pepper. Transfer to a large bowl and toss with the flour until completely coated. slice beef into 1/2" and pound thin dice bell pepper Heat an Instant Pot to the sauté function. When surface is hot, add the oil and, in batches, sear the beef, cooking on both sides until golden brown. Then transfer to a plate and repeat with remaining beef. Return the seared beef and any accumulated juices to the pot and add the remaining ingredients. Close the lid and cook on the manual setting for 30 minutes. When the timer sounds, use the quick release to release the pressure. Season to taste with salt and pepper. Meanwhile, make the grits: In a medium saucepan, bring the water and cream to a boil over medium-high heat. Whisk in the grits, salt and pepper, continuing to whisk until the mixture returns to a boil. Reduce the heat to medium-low and cook, stirring frequently, until the grits are tender and creamy, 30 to 45 minutes. Whisk in the butter. Serve the grillades and their gravy over the grits, garnished with scallions.

Login - Logout