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I made this batch of grillades with an eye of round roast which
was very easy to slice evenly but a less lean cut of beef or veal would make a richer gravy. I usually use beef round.
As for the following list of ingredients I haven't measured anything in years (before today) and don't advocate
following strict "rules" in cooking. In making grillades I think the goal is to infuse the meat flavor into
the gravy and the gravy into the meat (double osmosis?). Use these as guidelines if you wish:
Ingredients
2.12 lb. eye of round roast
Cooking oil -- cover the bottom of a deep 11" (cast
iron) pan to a depth of about 1/4"
1/2 cup flour (I used all purpose)
2 medium white onions
6 toes of
garlic
1/2 large bell/green pepper
1/2 small can of tomato paste
"Cajun" seasoning to taste
a
bit of dried basil
a bit of dried oregano
some splashes of Lea & Perrin's
These ingredients
resulted in 10 grillades
As for number of servings, that depends upon the "eater". One was fine
for me. My husband had no trouble eating two.
 I used
a 2.12 lb. eye of round roast.
Slice roast into approximately 3/4 inch pieces. If using
pre-sliced round steak the store sliced size is fine.
I dredged the sliced meat in flour. Hadn't done that
in years and now I realize why -- it creates extra work and gunks up the pan while frying.
I recommend
skipping this step and simply browning the sliced meat in hot cooking oil.
Floured meat browning in hot oil.
Again, I recommend
simply browning the meat without the flour coating.
The browned meat -- the photograph makes it appear "greasier"
than it actually was but note all the gunk I had to keep scooping out of the pan during the frying process. If
left in the pan the entire time, the continually collecting gunk would have burned and ruined the flavor of the end result.
Before you wonder how my paneed meat turns out...it's just fine and gunk free because it goes into
a milk/egg wash before being coated. The wash acts as binder, keeping the coating on the meat and out of the pan.
Recommendation -- again, simply fry off/brown the meat in hot oil.
Make the roux.
After browning the meat throw in the
remaining flour (or if you skip the flour coated meat, add 1/2 cup flour) to the hot oil. Stir continuously to brown
the flour.
I use a spatula during the beginning stages of a roux.
The roux is just about ready now. Note I switch to a spoon
for stirring after the roux has "binded up" a bit. The spoon fits the edges and sides of the pan better. It's
important that no part of the roux burn, so scraping of sides and edges is crucial.
When the roux is ready, add the "seasoning" -- chopped
onion, garlic, and bell pepper. Stir every now and then until it cooks down a bit.
Add the tomato paste and "fry it off". My mother
says that tomato products must be cooked down a bit to prevent bitterness and acidity. This "frying off" in
the "seasonings" produces a mild sweet tomato flavor.
Add 3 cups water and stir to incorporate the roux.
The "gravy" nicely melded with the floury roux. This
only takes a few minutes.
Add the browned meat. I was determined to time the process
from here but forgot. I'm guessing I let it simmer about 2 and a half or 3 hours, stirring occasionally.
Beef round would cook faster. Simply put, simmer until the meat is fork tender but not falling apart in the pot.
It's done.
Served with baked macaroni as my husband's family always did.
My Momma usually had rice or mashed potatoes with it. Both families always had canned peas in the plate, too, but I
forgot to open the can. None of us ever had grillades and grits at home.
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