Grits and Grillades Recipe

Ingredients with Measurements:
- 1 pound beef round steak, cut into thin slices
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 cup stone-ground grits
- 4 cups water
- 1/2 cup heavy cream
- 1/2 cup grated cheddar cheese

Special equipment needed:
- Large skillet
- Medium saucepan
- Whisk

Step-by-step instructions:

1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Dredge the beef slices in the flour, shaking off any excess.
3. Brown the beef slices in the skillet, working in batches if necessary, until they are browned on both sides. Remove from the skillet and set aside.
4. Add the onion, bell pepper, celery, and garlic to the skillet and cook until the vegetables are tender, about 5 minutes.
5. Add the paprika, thyme, cayenne pepper, salt, and black pepper to the skillet and cook for 1 minute.
6. Add the beef broth, Worcestershire sauce, and hot sauce to the skillet and bring to a boil.
7. Reduce the heat to low and add the beef slices back to the skillet. Cover and simmer for 1 hour, stirring occasionally.

8. In a medium saucepan, bring the water to a boil. Add the grits and whisk until smooth.
9. Reduce the heat to low and simmer the grits, stirring occasionally, for 20-25 minutes or until they are tender.
10. Stir in the heavy cream and cheddar cheese until the cheese is melted and the grits are creamy.

Preparation time: 20 minutes
Cooking time: 1 hour and 25 minutes
Skillet: Medium-high heat
Saucepan: Low heat
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 540
Fat: 30g
Carbohydrates: 37g
Protein: 30g
Sodium: 1200mg

Substitutions for ingredients:
- Beef round steak can be substituted with pork or veal.
- Vegetable oil can be substituted with olive oil or canola oil.
- Stone-ground grits can be substituted with regular grits or polenta.
- Cheddar cheese can be substituted with any type of cheese.

- Add diced tomatoes or tomato sauce to the grillades for a different flavor.
- Use shrimp instead of beef for a seafood twist.
- Add sliced mushrooms to the grillades for extra flavor.

Tips and tricks:
- Make sure to shake off any excess flour from the beef slices before browning them.
- Stir the grits occasionally to prevent them from sticking to the bottom of the saucepan.
- If the grits are too thick, add more water or milk to thin them out.

Storage instructions:
Store any leftover grits and grillades separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the grits and grillades separately in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the grits and grillades in separate bowls or on separate plates.

Garnish the grits and grillades with chopped parsley or green onions.

Pair this dish with a side salad or steamed vegetables.

Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Sauteed green beans

Troubleshooting advice:
- If the grillades are too thick, add more beef broth or water to thin them out.
- If the grits are too thin, cook them for a few more minutes until they thicken.

Food safety advice:
Make sure to cook the beef slices to an internal temperature of 145°F to ensure they are safe to eat.

Food history:
Grits and grillades is a classic Creole dish that originated in Louisiana.

Flavor profiles:
This dish is savory and spicy, with a creamy and cheesy grits base.

Serving suggestions:
Serve this dish for breakfast, lunch, or dinner.

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Region: Louisiana Creole

Taste: Savory, Tangy, Spicy, Herbaceous, Meaty