Grillades if You are a Southerner, Stew if You're Not!

“Grillades (Gree-yahds) is truly a brunch staple if you live in the South. We serve it over creamy cheese grits. But some folks prefer to call it stew and serve it over rice or pasta. You can make it with veal rounds but that makes it a bit more expensive. When I cook this I usually make 24 portions because it is a time consuming process and it freezes very well. I take advantage of our local grocer's sales of whole sirloins at $2.80 per lb, buy the whole thing and have the butcher slice it in 1/4" steaks. Searing the whole steak is much faster than bite size pieces. After searing and letting the meat rest I'll chop into smaller bite size pieces. And if you're using sirloin there's no need to pound the meat, it's pretty tender already.”

Ingredients Nutrition


  1. Using a mallet pound the meat to ¼ inch thick and then cut meat into serving size pieces.
  2. In a Dutch oven heat ¼ cup of bacon grease over medium heat.
  3. Salt and pepper the meat.
  4. Add the meat and sear.
  5. Transfer to a plate and set aside.
  6. To the Dutch oven add remaining bacon grease and the flour, stirring constantly to make a roux until it turns the color of rich, brown coffee(this will take around 20 minutes or so, be patient).
  7. To the roux add the onion, green onion, celery, bell pepper, and garlic and sauté until soft, about 15 more minutes, stirring the entire time.
  8. Your arm will feel like it's about to fall off. This is when I have someone pour me a glass of wine.
  9. Keep stirring.
  10. Add the tomatoes and thyme and cook for 3 minutes.
  11. Add the stock, worcestershire sauce, Tabasco, wine and mushrooms, and stir well.
  12. Return the meat to the pot.
  13. Cover and simmer for two hours, stirring occasionally.
  14. Stir in the parsley and serve over cheese grits with optional hot sauce on the side.

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