Ingredients:
2 pounds beef or veal round, 1/2 inch thick
3 Tablespoons vegetable oil
Salt and freshly ground black pepper
Flour
1 large onion, thinly sliced
3 cloves garlic, minced
1 small green pepper, finely chopped
1 cup chopped tomatoes
1 Tablespoon parsley
1/8 teaspoon dried thyme
1 1/2 cups water
Tabasco brand pepper sauce to taste
3 cups hot cooked grits


How to make this recipe:
Cut the meat into 3-inch squares. Season with salt and pepper, then dredge in the flour and shake off excess. Heat 2 Tablespoons of the cooking oil in a heavy skillet, brown the meat lightly and drain on absorbent paper.

Make roux in the skillet with 2 tablespoons of flour and the remaining oil, browning until it's a rich dark color. Add all other ingredients (except the grits) to the roux and simmer until the mixture thickens, about 15 minutes.

Return the meat to the pan, cover the skillet and cook until tender, about 1 hour. Stir often. Serve the grillades and sauce with hot grits.
Serves 6.

Recipe from: New Orleans Gourmet Magazine