My mom taught me how to cook grillades back in my childhood days in New Orleans.
Serve over grits for breakfast, or rice for an entree.

4-5 lbs. beef round steak
(Trim fat and tenderize with mallet. Cut into strips and dredge in flour and Tony Chachere's Creole Seasoning. Pan fry in vegetable oil until brown & set aside.)
Tony Chachere's Creole Seasoning
1/2 c. chopped onions
1/2 c. chopped green onions
1/2 c. chopped celery
1/2 c. chopped green peppers
2-3 cloves chopped garlic
approx. 1/2 c. vegetable oil
1/2 c. flour
1 c. white wine
3 c. Rotel tomatoes
bay leaf
hot sauce
Worcestershire sauce
3 c. water

Make a roux. Use approximately 1/2 c. vegetable oil and 1/2 c. flour. Color should be medium brown.
Add the chopped onions, green onions, celery, green peppers, and garlic to the roux. Saute until wilted. Put meat and vegetables in pressure cooker with approximately water, white wine, and Rotel tomatoes. Add salt and pepper, bay leaf, parsley, hot sauce and Worcestershire. Bring pot to boil, then lower heat to cook about 20-30 minutes. Meat should be tender. You cannot overcook this, but you may need to add water. Conversely, you may need to boil off some liquid if too thin. If you are not familiar with a pressure cooker, use a regular stockpot & cook on low heat for 1 1/2 hours, stirring to prevent sticking.
You can mix bacon fat with the vegetable oil to make to roux if you like. I only do this if I happen to have some. Each batch turns out slightly different. It is best cooked the day before you intend to serve it, and it freezes well. Purple onions are also good in this dish.

Recipe Summary:

Other recipes by The Stockade Bed and Breakfast:
Lemon Chess Squares
Crab Bites
Garlic Cheese Grits
Nutella Cookies
Sunday Morning Eye Opener Casserole
Tart Tatin

Recipe Provided By:
The Stockade Bed and Breakfast
Baton Rouge, LA

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