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Grillades and Grits

1 lb. beef round or veal
3 tsp. salt
1 1/2 tsp. pepper
1/4 tsp. cayenne
8 cloves garlic, minced
1 Tbs. butter
1/2 Tbs. oil
3/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
8 oz. can tomatoes
2/3 cup broth
1/4 bunch green onions, chopped

1 1/2 cups cooked grits
1/4 cup butter
1 egg

Combine salt, pepper and cayenne.

Trim all fat from meat. Cut into 2" squares. Pound each with a
mallet until each square almost doubles in size. When you are about
half through each square, dip meat into spice mixture and pound
again. Dip on each side. When the meat has been pounded and dipped
in to spice, rub each side with a little flour.

Fry meat with butter and oil. Remove meat. Add onions, celery, and
bell pepper to pot. Cook, stirring constantly until tender. Add
tomatoes, meat and stock. Cover and simmer for about 30 min. or
until meat is tender and grillades are rich brown. The last 20 min.
add green onions.

Make long cooking grits according to package directions. When
cooked, add butter and egg. Stir well. Serve with grillades.


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