Ingredients for 12 servings:
4 pounds beef or veal round steak (1/4" thick)
1/2 cup bacon drippings or vegetable oil
1/2 cup unbleached flour
1 cup Spanish onions, chopped
2 cups thinly sliced green onions
3/4 cup celery, chopped
1-1/2 cups green bell peppers, chopped
2 cloves garlic, minced
2 cups canned or boxed plum tomatoes
1/2 tablespoon fresh thyme leaves (1/2 teaspoon dried)
1 cup water
1 cup red wine
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
1/2 teaspoon Tabasco
2 tablespoons Worcestershire sauce
3 tablespoons chopped parsley
2 cups cornmeal grits (polenta)
Trim fat and bone from the meat. Slice meat 1/2"thick. In a heavy skillet heat half of the fat and brown the meat on both sides then remove it to a plate.
Add the remaining fat and the flour. Cook the flour over medium low heat until the flour is a dark, rich brown. Add the onions, green onions, celery, green pepper, and garlic and saute until wilted. Add the tomatoes, thyme and cook 3 minutes more. Add the wine and water and stir until the mixture is completely mixed.
Return the meat to the pan along with the salt, pepper, bay leaves, Tabasco and Worchestershire. Lower the heat, cover, and simmer the meat up to 2 hours or until the meat is tender. Remove the bay leaves and stir in the parsley. Let the grillades cool and refrigerate overnight. Reheat and serve over grits.
Follow directions on the package, removing the grits from the heat when the corn meal is tender and the consistence is still loose.