My favorite part of my recent trip to New Orleans was my cooking lesson at the New Orleans School of Cooking. This was the main dish we made. We used veal but the recipe calls for round steak and I have used chicken upon returning home. The recipe is served on cheese grits and topped with a poached egg; both recipes follow. I don’t usually eat veal and probably will not use it for this recipe moving forward but it was delicious. Use the protein of your choice. Vegetarians could use tofu and vegetable stock. Over the years I have learned that any recipe can be manipulated to your own desire, it will change the flavors but it can still be amazing.
- 1 1/2 lb round steak
- 1 TBS Joe’s Stuff seasoning (or your own seasoning, see note*)
- 1/2 cup flour + 2 TBS
- 2 TBS vegetable oil
- 1/2 cup white onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 celery, chopped
- 1 TBS sliced garlic
- 2 cups beef stock
- 1/2 tsp dried thyme
- 1 TBS Worcestershire sauce
- 1 bay leaf
- 1 cup tomato, chopped
- 1 tsp red wine vinegar
- 2 TBS sliced green onion
- hot sauce to taste (optional)
- additional Joe’s Stuff to taste
Pound out round steak to about 1/4 inch thick. Julienne the beef into 1/2 inch thick strips. Combine flour with Joe’s Stuff and dust the pieces of meat in the flour, shake off excess flour. Heat the oil and brown the pieces of meat on each side; remove and set aside. Lower heat and add onion, bell peppers and celery until translucent. Stirring constantly, add the remaining 2 TBS flour and cook on medium heat until flour starts to brown. Add garlic, bay leaf, Worcestershire sauce, tomato and stock. Bring to a boil, reduce to a simmer and add meat. Cook 30-45 minutes until beef is tender. Add hot sauce and seasoning to taste.
Serve over warm grits and garnish with a poached egg and green onions.
- 1 TBS white vinegar
- 4 large eggs
Bring water and vinegar to a boil. Crack eggs gently into a large spoon or ladle and bring the boiling water to a swirl. Lower egg into simmering liquid. You may need to ladle the egg out to test that the whites are down and the yolks are not over cooked.
- Poach 2 eggs at a time to not overcrowd pot.
- Use very fresh eggs at room temperature
- Pour a small amount of whites out prior to lowering into pot.
- 1/2 cup stone ground grits
- 1 cup water
- 1 cup whole milk
- 1/4 cup Romano cheese, grated
- 1 TBS cream cheese
- 1/2 tsp salt
Bring water, milk and salt to a boil. Slowly whisk grits into the pot. Reduce to low and simmer for 20-30 minutes. Stir occasionally to prevent scorching. Before serving, add Romano cheese and cream cheese. Stir until melted.
*Link to buy Joe’s Stuff seasoning:
You can make your own with salt, dehydrated garlic, paprika and dehydrated onion. I am sure they put some type of secret ingredient in there that I can’t give you.
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