The origin of grillades has been the subject of many arguments in Bayou Country. It is believed that the dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork and pan-fried these with sliced onions. The cooking took place, most feel, in black iron pots over the boucherie fires. The grillades were then eaten over grits or rice throughout the day. Today, grillades and grits are a tradition on many Sunday brunch menus. Most recipes call for veal round pounded lightly and smothered in its natural juices. One of the things I find most interesting about grillades is that it is one of those dishes that has a place on all rungs of the social ladder. Grillades may be found on the sharecropper's breakfast table or on the grand buffets of New Orleans.


  • 2 medium-size round steaks
  • 1 cup flour
  • 1/4 cup shortening or bacon drippings
  • 1 cup onions, finely diced
  • 1 cup celery, finely diced
  • 1/2 cup bell pepper, finely diced
  • 1 cup tomatoes, diced
  • 1 cup green onions, finely diced
  • 1/4 cup garlic, diced
  • 3 cups beef stock
  • 1 cup mushrooms, sliced
  • 1/4 cup parsley
  • salt and cracked black pepper to taste

Cut round steak into 3-inch square cubes. Season to taste using salt and cracked black pepper. Dust pieces generously in flour and set aside. In a heavy-bottom dutch oven, heat oil or shortening over medium-high heat. Sauté round steaks until brown on all sides. Add onions, celery, bell pepper, tomatoes, green onions and garlic. Sauté until vegetables are wilted, approximately 3 to 5 minutes. Add beef stock, bring to a low boil and reduce heat to simmer. Cover Dutch oven and allow grillades to cook slowly for approximately 45 minutes. Stir occasionally to keep seasonings from scorching. Once tender, add mushrooms and parsley. Adjust seasonings if necessary and cook 10 additional minutes. Serve over grits as a breakfast item or over rice as an entrée.

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