Creole Beef Grillades Recipes

Steps:

• Cut eye of the round steak into 8 slices, and season both sides with salt and pepper. In a deep skillet, heat olive oil over high heat, about 1 minute. Sear beef until brown, about 3 minutes per side; this can be done in two batches if necessary. Transfer beef to a platter.
• Reduce heat to medium, and add onion and bell pepper to the skillet; cook until onion is soft, about 2 minutes. Stir in 2 cups water, tomato sauce, bay leaves, basil, oregano, and 1/4 teaspoon salt.
• Return beef and any accumulated juices to the pan, and spoon sauce over beef. Bring to a boil; cover, reduce heat, and simmer until the meat is tender, about 1 hour and 15 minutes. Sprinkle parsley on top, and serve.

Steps:

• 1. Don't let the list of ingredients scare you. New Orleans cooking is bold and full of different flavors. This is an easy dish, just do your prep work ahead of time and have the ingredients at hand before you start.
• 2. In a small bowl combine the first 6 ingredients and set aside. Remove any fat from the beef or veal. Don't use cubed or pre-tenderized round, it's not the same.
• 3. Lay meat on a cutting board and sprinkle one side liberally with the seasoning blend, then sprinkle with flour.
• 4. Put plastic wrap on top and bottom of the meat and pound the meat until slightly flattened using a meat mallet. Flip the meat over and repeat the process with seasonings and flour. Pound to 1/8" - 1/4" thick.
• 5. Cut meat into 3 inch squares or pieces. In a large heavy pot heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat cooks transfer it to a plate and set aside.
• 6. Add about 2 tablespoons of flour to the pan, or enough to absorb remaining oil, stir until there are no lumps remaining and cook on medium-low heat until roux begins to turn the color of peanut butter.
• 7. To the roux add the onions and cook stirring frequently until the vegetables are soft and onions are caramelized, about 10 minutes. (The roux will seize up when the onions are added, it's supposed to do this.) Add bell peppers, celery and garlic; cook another 5 minutes.
• 8. Add the tomatoes and their liquid and reduce the heat to medium-low. Add the broth, wine, bay leaves, oregano and basil. Stir to mix and bring to a simmer uncovered.
• 9. Add meat back to the pan, cover and cook until the meat is very tender, stirring occasionally. For Veal - cook about 45 minutes; for beef round - cook about 1 1/2 hours or until fork tender. If the liquid begins to evaporate add more both.
• 10. Spoon over buttered or cheese grits, rice or noodles and garnish with parsley and green onions. Serve with a sunny side up egg on the side of the plate. C'est ci bon!
• 11. *Notes: Many people use round steak for this recipe, but veal is the traditional and most delicious meat to use. Some people like to put this over cheese grits, but well salted and buttered plain grits was the original way of making this dish. It's also delicious over pasta, rice, or day-old biscuits.

Steps:

• In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
• Dust beef with 1/3 cup flour and toss lightly to coat.
• Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.
• Remove beef with slotted spoon; transfer to a bowl.
• Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.
• Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
• Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
• Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
• Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.
• Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.

Steps:

• Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.