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Beef Grillades with Smoked Gouda Grits.
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4.93 from 13 votes

Beef Grillades and Smoked Gouda Grits

Beef Grillades (pronounced ɡree-yahds) and Grits is a classic New Orleans dish. The beef is cooked in a flavorful gravy accented with the Holy Trinity of onion, celery, bell pepper and garlic until it is fork tender. Beef Grillades is made extra special when served with Smoked Gouda Grits. It’s not only delicious when first made, but also outstanding as leftovers!
Prep Time30 mins
Cook Time2 hrs 30 mins
Total Time3 hrs
Course: Main Course
Cuisine: Mardi Gras, New Orleans, Southern
Servings: 6
Calories: 651kcal
Author: Chula King

Ingredients

Beef Grillades

  • 2 Tablespoons Creole Seasoning (See Tip 1)
  • ½ cup (2.5-ounces) all-purpose flour
  • 1 ½ pounds Top Sirloin trimmed of fat and cut into 1-inch pieces (See Tip 2)
  • 3 Tablespoons vegetable oil, divided
  • 1 large onion chopped (about 2 cups)
  • ½ cup chopped celery (about 2 large stalks)
  • ½ cup chopped green bell pepper (about ½ bell pepper)
  • 4 cloves garlic, minced
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (4-ounces) dry red wine (See Tip 3)
  • 1 ½ cups (12-ounces) beef broth (See Tip 4)
  • 14.5 ounce can petit diced tomatoes, undrained (See Tip 5)
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons unsalted butter
  • 8 ounces button mushrooms, wiped clean and sliced (See Tip 6)
  • 1 teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 2 Tablespoons Madeira (See Tip 7)

Smoked Gouda Grits

  • 2 ¼ cups chicken broth (See Tip 8)
  • ½ cup quick grits (do not use instant grits) (See Tip 9)
  • ¼ cup unsalted butter
  • 1 cup shredded smoked Gouda cheese (See Tip 10)

Instructions

Beef Grillades

  • Place Creole seasoning and flour in a plastic or Ziploc bag. Shake to combine. Add sliced beef; shake to coat.
  • Heat 2 tablespoons of oil in over medium heat in a Dutch Oven. Add the beef in batches with the excess flour shaken off, making sure not to crowd the pan. Cook beef for about 3 minutes on each side, or until golden brown. Remove beef, and continue cooking until all of the beef is browned. Add additional tablespoon of vegetable oil as needed.
  • Add onion, celery, and bell pepper to Dutch oven. Stir to combine, scraping up browned bits. Cook 5 minutes over medium heat. Add minced garlic, thyme, salt, cayenne pepper, and black pepper. Stir to combine; cook for 30 seconds, or until garlic is fragrant.
  • Add two tablespoons of flour/Essence mixture to vegetables. Stir to combine; cook for 2 minutes.
  • Add wine; stir until thickened, about 2 minutes. Add beef broth, petit diced tomatoes, and Worcestershire sauce. Cook until bubbly and thickened. Return beef to Dutch Oven; stir to combine.
  • Reduce heat to medium-low. Cover Dutch oven and simmer for 2-½ hours, or until beef is fork tender.
  • While beef is cooking, cook mushrooms, oregano, and basil in 2 tablespoons of melted butter over high heat until mushrooms are browned, about 2 minutes. Add Madeira and continue cooking until liquid has evaporated.
  • Add mushrooms to beef mixture. Cover and simmer an additional 20 minutes. If necessary, thin with additional beef broth. Taste and correct seasonings if necessary. Serve over Smoked Gouda Grits or rice. Yield: 6 servings. (See Tip 11)

Smoked Gouda Grits

  • Bring the chicken broth to a boil in a saucepan over high heat. Slowly add grits to boiling chicken broth, stirring constantly. Reduce heat to low; simmer uncovered until the grits are tender and thick, about 30 minutes, stirring occasionally. Add butter and shredded cheese; stir until cheese is melted and grits are creamy and smooth. Yield: 6 servings.

Notes

  1. I use Emeril's Essence for the Creole Seasoning.
  2. Can also use beef chuck or top round in place of the sirloin.
  3. If you would prefer to leave out the alcohol, you may replace the wine with additional beef broth.
  4. I used low sodium beef broth in this recipe. However, you can also use regular beef broth.
  5. May use diced tomatoes, undrained in place of the petit diced tomatoes.
  6. May substitute Cremini mushrooms for the button mushrooms.
  7. May substitute dry Marsala for the Madeira or omit the Madeira all together.
  8. I used low sodium chicken broth in this recipe. However, you can also use regular chicken broth.
  9. May substitute stone ground grits for the quick grits. If using stone ground grits, you will probably have to cook the grits a bit longer.
  10. May substitute the cheese of your choice for the Smoked Gouda or leave the cheese out altogether.
  11. The Beef Grillades make excellent leftovers. You can also freeze the Beef Grillades for several months.

Nutrition

Calories: 651kcal | Carbohydrates: 29g | Protein: 37g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 146mg | Sodium: 1189mg | Potassium: 1051mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1430IU | Vitamin C: 21.4mg | Calcium: 350mg | Iron: 9.8mg