Bon Temps Grillades

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 10
• 1 tablespoon salt
• 1 teaspoon red pepper, ground
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon garlic powder
• 4 lbs boneless beef roast, about 1/4-inch thick, trimmed & cut into 2-inch pieces (or veal round steak)
• 1/2 cup flour
• 1/2 cup vegetable oil
• 3 yellow onions, chopped
• 2 green bell peppers, chopped
• 3 celery ribs, chopped
• 28 ounces tomatoes, crushed canned, with juice
• 2 cups beef broth
• 1/2 cup red
• 2 bay leaves
• 1/2 teaspoon tarragon, dried
• 1/2 teaspoon basil, dried
• 8 green onions, finely chopped (green part only)
• 3 tablespoons parsley, fresh chopped

Recipe

• 1 combine the salt, red and black pepper and garlic powder in a small bowl. lay several pieces of the meat on a cutting board. sprinkle with the seasoning mix and a little of the flour. pound each piece of meat with a meat mallet until slightly flattened. turn meat; repeat seasoning and pounding. repeat with remaining meat.
• 2 heat the oil in a dutch oven over medium-high heat. add the meat in batches. brown evenly on both sides, about 5 minutes per batch. transfer to a platter. add the onions, peppers and celery to the dutch oven. cook, stirring, until the vegetables are soft and golden, 10 minutes.
• 3 return meat to the pot. add the tomatoes, broth, , bay leaves, tarragon and basil. reduce heat to medium-low. simmer, uncovered, stirring occasionally, until the meat is very tender, about 2 hours, adding water if the mixture becomes dry. remove the bay leaves. stir in green onions and parsley. serve over grits.