Grillades and Grits

Ingredients

• 1½ lb beef round steak
• ¼ cup all-purpose flour
• 2 tbsp canola oil
• 1 yellow onion
• 2 celery stalks
• 1 green bell pepper
• 3 cloves garlic
• 3 cups beef broth
• 14½ oz diced tomatoes
• 1 tbsp Worcestershire sauce
• 1 tbsp Creole seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup quick-cooking grits
• 4 cups water
• 2 tbsp butter
• ½ cup cheddar cheese, shredded (optional)
• 2 tbsp green onions, sliced (optional)

Steps

1. Cut beef into 1/2-inch thick pieces, about 2x3 inches. Season with salt, pepper, and half the Creole seasoning. Dredge beef in flour, shaking off excess.
2. Heat canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until a nice crust forms, then remove and set aside.
3. Add chopped onion, celery, and bell pepper (the 'holy trinity') to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and remaining Creole seasoning, cooking for another minute.
4. Return beef to the pot. Stir in beef broth, diced tomatoes with their juice, and Worcestershire sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until beef is very tender.
5. While grillades simmer, prepare grits: Bring water to a boil in a medium saucepan. Slowly whisk in grits, reducing heat to low. Cook, stirring occasionally, for 5-7 minutes until thickened.
6. Stir butter into cooked grits. If desired, stir in shredded cheddar cheese until melted and smooth.
7. Taste grillades and adjust seasoning if needed. The sauce should be rich and flavorful.
8. Serve grillades hot over a generous portion of creamy grits. Garnish with sliced green onions if desired.