Recipes from Cajun Country :: Cajun Main Dish Meats
1 1/4 to 1 3/4 lbs. round steak
2 tsp. salt
1 tsp. freshly-ground black pepper
1/8 tsp. cayenne
1 Tbsp. finely minced garlic
2 Tbsp. flour
1 1/2 Tbsp. lard
1 c. chopped onion
1 large ripe tomato, chopped
1 c. water (more if necessary)
2 1/2 to 3 c. cooked grits
Trim all the fat off the meat and remove any bones. Cut into pieces about 2 in. square or rectangular and pound out with a mallet to about 4 in. square or rectangular. Rub the salt, black pepper, cayenne and garlic into the pieces of meat on both sides, then rub in the flour.
In a large heavy skillet or sauté pan, melt the lard over med. heat and brown the grillades well on both sides. Lower the heat and add the onion, tomato and water. Bring to a simmer; cover loosely, and cook over low heat for about 1/2 an hour, uncovering to turn the meat over every 10 mins. A rich brown gravy will form during cooking. If it appears too thick, add water a little bit at a time.
When the meat is cooked, remove it to a heated platter and place in a preheated 200 degree F oven to keep warm.
Prepare the grits according to pkg. directions.
Just before serving, reheat the gravy in the skillet, then pour it over both the meat and the grits.
