Steak Creole With Cheese Grits
Food.com
Food.com
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Ingredients

  • 3 lbs boneless beef chuck steaks, 2 inches thick, patted dry
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 medium onion, thickly sliced
  • 1 stalk celery, thickly sliced
  • 2 medium green bell peppers, cored, seeded, and sliced
  • 2 garlic cloves, minced
  • 1 1/2 cups beef stock
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon dried oregano, crumbled
  • 1 whole bay leaf
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3 cups water
  • 1/4 teaspoon salt
  • 1 cup grits
  • 1 tablespoon unsalted butter or 1 tablespoon margarine
  • 1 cup shredded cheddar cheese or 1 cup shredded gruyere or 1 cup shredded mozzarella cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon paprika

Instructions

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