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Tender beef round steak, slow-simmered in a rich Creole-style tomato gravy with the classic holy trinity of onions, bell peppers, and celery. A New Orleans brunch staple, traditionally served over creamy grits.
Prepare the Beef
Brown the Beef
Sauté the Holy Trinity
Tender beef round steak, slow-simmered in a rich Creole-style tomato gravy with the classic holy trinity of onions, bell peppers, and celery. A New Orleans brunch staple, traditionally served over creamy grits.
This cajun_creole recipe takes 140 minutes to prepare and yields 4 servings. At 620.38 calories per serving with 46.33g of protein, it's a moderately challenging recipe perfect for brunch or lunch or dinner.
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Build the Gravy
Simmer the Grillades
Finish and Serve
For a more traditional and tender result, substitute the beef round steak with veal round steak (veal grillades).
Add 8 ounces of sliced cremini mushrooms along with the holy trinity for an earthier flavor.
For extra heat, add a finely minced jalapeño or serrano pepper with the garlic, or increase the amount of cayenne pepper.
Replace 1/2 cup of the beef stock with a dry red wine like Cabernet Sauvignon. Add it to the pot after the vegetables have cooked to deglaze, and let it reduce by half before adding the stock.
The beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
The 'holy trinity' of onion, bell pepper, and celery offers a good source of vitamins like Vitamin C and Vitamin A, which support immune function and vision.
A single serving of Creole Grillades (without grits) contains approximately 450-550 calories. The final count depends on the fat content of the beef and the amount of oil used.
Creole Grillades can be part of a balanced diet. It's an excellent source of protein from the beef. However, it can be high in sodium and saturated fat. To make it healthier, use a leaner cut of beef, choose low-sodium beef stock, and be mindful of added salt.
Beef round steak is the traditional and most common choice. Other tough but flavorful cuts that work well with slow cooking include chuck roast, sirloin tip, or flank steak. The key is to pound it thin and cook it low and slow.
Yes! Follow steps 1-4 on the stovetop. After bringing the gravy to a simmer, transfer everything, including the browned beef, to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
Creamy grits are the classic and highly recommended pairing. They are perfect for soaking up the rich gravy. Other options include mashed potatoes, rice, or crusty French bread.
Absolutely. Grillades freeze very well. Allow the dish to cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
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