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Recipes by Crimsonwolf

Imbolc Living




4 pounds beef top round, 1/2 inch thick

1/2 cup bacon drippings

1/2 cup flour

1-1/2 cups chopped green pepper

2 cups chopped green onion

1 cup chopped onion

3/4 cup chopped celery

2 cloves garlic, minced

2 cups chopped tomatoes

1/2 teaspoon dried tarragon

2/3 teaspoon dried thyme

1 cup water

1 cup red wine

3 teaspoons salt

1 teaspoon pepper

2 bay leaves

1/2 teaspoon Tabasco

2 tablespoons Worcestershire sauce

3 tablespoons chopped parsley



Remove all fat from the meat and cut into serving-size pieces. Pound to 1/4 inch thickness.  Heat 4 tablespoons bacon grease in a Dutch oven.  Brown meat well on all sides, a few pieces at a time.  As meat browns, transfer to a plate.  Add the remaining bacon grease.  Stir in the flour and cook until browned.  Add the green pepper, onions, celery and garlic.  Saute until soft. Add tomatoes, tarragon and thyme.  Cook for 5 minutes.  Add water, wine, salt, pepper, bay leaves, Tabasco, and Worcestershire.  Stir well and return meat to pan.  Lower heat and simmer, covered, approximately 2 hours.  Remove bay leaves and stir in parsley.  Let the grillades sit for several hours or overnight in the refrigerator before serving.  Reheat and serve over grits or rice. 

Serving Information

Serves: 6



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