Grillades and Cheese Grits

Main Course

Serves 6 to 8

Recipe courtesy of Holly Clegg's Trim & Terrific, Gulf Coast Favorites

Ingredients:

2 pounds lean, boneless, beef round steak, trimmed and cut into 1-inch strips
Salt and pepper to taste
4 tablespoons all-purpose flour, divided
1 onion, chopped
1 green bell pepper, cored and chopped
½ cup celery
1 ½ cups chopped tomatoes (drained canned tomatoes may be used)
1 teaspoon minced garlic
2 cups fat-free beef broth
1 tablespoon cider vinegar
1 teaspoon dried thyme leaves
1 tablespoon Worcestershire sauce
1 bunch green onions, chopped

Cheese Grits

2 cups fat-free chicken broth
2 cups skim milk
1 cup water
1 1/2 cups quick grits
1 1/2 cups shredded, reduced-fat, sharp Cheddar cheese (more if desired)
2 teaspoons Worcestershire sauce
1/2 cup chopped green onions
Salt and pepper to taste
Dash cayenne

Grillades and Cheese Grits

Click to enlarge image

Method:

Grillades
Season steak strips to taste and coat with 3 tablespoons of flour, shaking off excess. In a large nonstick skillet coated with nonstick cooking spray, brown meat over medium heat for 5-7 minutes on each side.
Remove from skillet and set aside.

Add onion, pepper, celery, and tomatoes to same skillet and cook over medium heat about 5-7 minutes, stirring occasionally. Gradually add remaining 1 tablespoon flour, stirring for one minute.
Add garlic, broth, vinegar, thyme, and Worcestershire sauce and bring to a boil.

Return meat to skillet. Reduce heat and cook, covered, for 1 1/2 hours, or until meat is very tender, stirring occasionally.
Add green onions, cook a few minutes longer, and serve with Cheese Grits.

Grits
In a medium pot, bring broth, milk, and water to a boil. Add grits, reduce heat, cover, and cook for about 5 minutes, or until grits are thickened and creamy.
Add remaining ingredients, stirring until cheese is melted.

Serve immediately.