Grillades

I know it’s meant for breakfast or brunch, but I made it for supper. It was a good decision.

In the recipe, there is a mixture of seasonings to season the meat in. One of the seasonings in the mixture was supposed to be white pepper._I couldn’t find white pepper anywhere (anywhere means Walmart and SuperOne) so I just used some Tony Chachere’s seasoning in it’s place._After the meat was cooked, I tasted it (before putting it into the gravy) and it was very tasty. I will definitely_be using this seasoning mixture again in the future when I grill or make steak, rice & gravy. My husband thought it was too spicy, but he doesn’t like seasoned food. When I cook, I usually make it bland for him and then add the seasoning later for myself.

I was nervous about the gravy. It called for a lot of tomatoes, and I didn’t really like the idea of putting that delicious steak into a tomato gravy. Not only that, but I misread the recipe. I didn’t see that it said to whisk the flour into the oil to make the gravy. I just dumped the entire 2 cups of flour into the pot at the same time. The result was dough. Not gravy. I had to keep adding a little water until it was closer to liquid than dough. It eventually came together and became more gravy-like after I added the other ingredients. Also, the beef stock made the gravy less tomato-y.

The end result was delicious. We served it with grits (of course).


The rest of the recipe...