Ingredients for Steak Creole With Cheese Grits
- Boneless Beef Chuck Steaks
- All Purpose Flour
- 1 teaspoon salt (divided)
- 1/4 teaspoon black pepper (divided)
- Vegetable Oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- Green Bell Peppers
- Garlic Cloves
- 1 cup beef stock
- 1/2 cup tomato sauce
- Brown Sugar
- Dried Basil
- Dried Thyme
- Dried Oregano
- 1 bay leaf
- Ground Red Pepper
- 4 cups water
- 1 cup quick-cooking grits
- Unsalted Butter
- Cheddar Cheese
- 1 large egg
- 1/4 teaspoon paprika
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How to Make Steak Creole With Cheese Grits
- Dredge the steak in 1/2 cup all-purpose flour, shaking off any excess. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Heat 2 tablespoons olive oil in a 3-quart flameproof casserole or Dutch oven over moderately high heat for 1 minute.
- Add the steak and brown for 6-7 minutes on each side.
- Remove the steak and set aside.
- Preheat oven to 350°F (175°C).
- Add 1 medium onion (chopped), 2 stalks celery (chopped), 1 green bell pepper (chopped), 1/2 teaspoon salt, and 1/8 teaspoon pepper to the casserole. Cook over moderate heat, stirring occasionally, for 5 minutes.
- Stir in 2 cloves garlic (minced), 1 cup beef stock, 1/2 cup tomato sauce, 1 tablespoon brown sugar, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 bay leaf, and 1/4 teaspoon red pepper flakes.
- Bring to a boil.
- Return the steak to the pan and spoon some of the vegetable mixture over it.
- Cover, transfer to the oven, and bake for 1 1/2 to 2 hours, or until the steak is tender.
- After the steak has baked for about 1 hour, bring 4 cups water to a boil in a medium saucepan over moderately high heat.
- Add 1/4 teaspoon salt and 1 cup quick-cooking grits. Reduce heat to low, and simmer, stirring constantly, until thickened (about 15 minutes).
- Remove from heat. Stir in 4 tablespoons butter, 1 cup shredded cheddar cheese, and 1 large egg. Let cool for 15 minutes.
- Raise oven temperature to 400°F (200°C).
- Remove the casserole from the oven. Skim any fat from the drippings and remove the bay leaf.
- Spoon some of the sauce from the bottom of the casserole over the steak. Arrange the grits in mounds on top and sprinkle with 1/4 teaspoon paprika.
- Return the casserole to the oven and bake, uncovered, for 25-30 minutes, or until bubbling.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
18g
Fat
32g
Carbs
10g
