Paula Deen'S Grillades And Grits

1. 1

   Season beef with kosher salt, black pepper and garlic powder.

2. 2

   Dust beef with about 1/3 cup flour and toss lightly.

3. 3

   Spray a cast iron Dutch oven with cooking spray.

4. 4

   Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).

5. 5

   Brown meat in hot fat and remove to a large bowl using a slotted spoon.

6. 6

   Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.

7. 7

   Add or take away to total 3 tablespoons of fat to make your roux.

8. 8

   To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.

9. 9

   Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.

10. 10

    Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.

11. 11

    Add fresh tomatoes and 1 can extra hot tomatoes.

12. 12

    Simmer for about 1 hour and 15 minutes, stirring occasionally.

13. 13

    Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.

14. 14

    Serve over your favorite hot buttered grits.

* Per serving · 4 servings · Values may vary.