Paula Deen's Grillades and Grits
Forget going out to eat or ordering takeout every time you crave Southern food. Try making Paula Deen's Grillades and Grits at home. This main course has 554 calories, 38g of protein, and 34g of fat per serving. This recipe serves 8 and costs $3.16 per serving. Not a lot of people made this recipe, and 9 would say it hit the spot. A mixture of flour, garlic powder, onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. It is a good option if you're following a dairy free diet. It is brought to you by Food.com. With a spoonacular score of 85%, this dish is awesome. Similar recipes include Paula's Best Beef Stroganoff-Paula Deen, Crabbies (Paula Deen), and Paula Deen Meatloaf.
Servings: 8
Ingredients:
4 tablespoons bacon grease
3 bay leaves
4 cups beef broth or 4 cups water
1 large bell pepper, chopped
black pepper
1 cup diced celery
1 (3 lb) chuck roast, cut into 1-inch pieces
4 tablespoons cooking oil
1 teaspoon dried basil
1 teaspoon dried thyme
1⁄4 cup all-purpose flour
1⁄3 cup all-purpose flour, plus
1⁄2 cup chopped fresh parsley leaves
3 large garlic cloves, minced
garlic powder
2 tablespoons hot sauce (recommended ( Texas Pete)
kosher salt
2 medium onions, chopped
1 teaspoon salt
1 (10 ounce) canextra hot stewed tomatoes (recommended ( Ro-Tel)
5 medium fresh tomatoes or 4 large fresh tomatoes, peeled and quartered
1 tablespoon Worcestershire sauce
Equipment:
dutch oven
slotted spoon
bowl
Cooking instruction summary:
Season beef with kosher salt, black pepper and garlic powder.Dust beef with about 1/3 cup flour and toss lightly.Spray a cast iron Dutch oven with cooking spray.Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).Brown meat in hot fat and remove to a large bowl using a slotted spoon.Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.Add or take away to total 3 tablespoons of fat to make your roux.To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.Add fresh tomatoes and 1 can extra hot tomatoes.Simmer for about 1 hour and 15 minutes, stirring occasionally.Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.Serve over your favorite hot buttered grits.
Step by step:
1. Season beef with kosher salt, black pepper and garlic powder.Dust beef with about 1/3 cup flour and toss lightly.Spray a cast iron Dutch oven with cooking spray.
2. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).Brown meat in hot fat and remove to a large bowl using a slotted spoon.Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
3. Add or take away to total 3 tablespoons of fat to make your roux.To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
4. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
5. Add fresh tomatoes and 1 can extra hot tomatoes.Simmer for about 1 hour and 15 minutes, stirring occasionally.Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
6. Serve over your favorite hot buttered grits.
Nutrition Information:
covered percent of daily need
