Make your own free website on Tripod.com
Grillades
Home | Beef Pot Pie with Potato Biscuit Crust | Beef Tips Creole | Bengal Curry and Pineapple Rice | Bolichi (Stuffed Eye of the Round of Beef) | Candlemas Sunrise | Divinely Spiced Wine | Feather Cake | Lavender Lace Cakes | Beef Tenderloin with Claret Sauce | Beef Stew in a Loaf | Boiled Beef Brisket with Green Sauce | Fairy Milk | Florentine Beef Pinwheels | German Kraut Kuchen | Honey Cake | Hot Spiced Wine | Kinship Cookies | Grillades | Lemon Bread | Irish Potato Bread | Moon Beam Cookies | Brede's Braid Bread | Candlemas Crescent Cakes | Candlemas Crescent Cakes | Maple Nut Muffins | Waking Earth Cake | Sour Cream and Honey Cake | Spiced Hot Chocolate | The Best Scones | Sea Hag Clam Chowder | Moon Beam Cookies | Beef Parmesan | Brede's Braid Bread | Beef in Nutmeg | Bavarian Pot Roast | Witch Bread | Spiced Milk with Honey | Lemon Pudding Cake | Angelic Biscuits | Beef Kabobs au Poivre | About Me | Favorite Links | Contact Me | Ostkaka: Swedish Cheesecake | Lemon Poppy Seed Muffins | Sun Shine Sugar Cookies with Orange Frosting

Recipes by Crimsonwolf

Imbolc Living

Grillades

 

Ingredients

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

 

Procedure

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

 

Crimsonwolf

Where Instinct is Wiser....