Grillades is a classic New Orleans slow-cooked beef dish that used to be served with rice. Through the years it came to be paired up with grits. And that’s just the way I like it. This dish smells so mouthwateringly good while it’s cooking, you’ll hardly be able to wait for dinnertime.
- 2 tablespoons vegetable oil
- 1 pound beef bottom round, cut into 8 equal pieces and pounded to 1/4-inch thickness
- 3/4 teaspoon Paula Deen’s House Seasoning
- 2 teaspoons cornstarch
- 1/2 cup low-sodium beef broth
- 1 can (14 1/2 ounces) no-salt-added diced tomatoes
- 1/2 cup chopped scallions (white and light green parts)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried oregano
- 1 1/4 cups milk
- 1/2 teaspoon salt
- 1 1/4 cups water
- 1/2 cup stone-ground grits (not instant or quick cooking)
- To prepare the grillades: In a large skillet, heat the oil over medium-high heat. Season the meat all over with the House Seasoning. Working in batches, add the meat to the skillet and brown on both sides, 2 to 3 minutes total. Transfer to a plate.
- Meanwhile, in a small bowl, whisk the cornstarch into the beef broth until dissolved.
- Add the broth mixture to the skillet along with the tomatoes, scallions, Worcestershire sauce, balsamic vinegar, and oregano. Bring to a boil and cook, stirring, until thickened, about 3 minutes. Return the meat and any accumulated juices to the pan. Reduce the heat to medium-low, cover, and simmer gently until the meat is very tender, 1 to 1 1⁄2 hours.
- Meanwhile, prepare the grits: In a medium saucepan, bring the milk, salt, and water to a boil. Slowly whisk in the grits and cook, stirring frequently, for 15 to 20 minutes, until thickened. The grits are done when they have the consistency of smooth cream of wheat.
- Ladle the grits into bowls and top with the grillades.
More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up
Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.