The Stockade Bed and Breakfast

8860 Highland Road , Baton Rouge, LA 70808 États-Unis


  • 4-5 lb beef round steak
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1/2 cup chopped onions
  • 1/2 cup chopped green onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green peppers
  • 2-3 cloves chopped garlic
  • Tony Chachere's Creole Seasoning

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  1. These ingredients are approximate. This dish does not have to be measured exactly. It is like a thick stew.
  2. To prepare beef round steak: Trim fat & tenderize with mallet. Cut into strips & dredge in flour & Tony Chachere’s Creole Seasoning. Pan fry in vegetable oil until brown & set aside.
  3. Make a roux. Use approximately ½ c. vegetable oil & ½ c. flour. Color should be medium brown. Add to roux: ½ c. chopped onions ½ c. chopped green onions ½ c. chopped celery ½ c. chopped green peppers 2-3 cloves chopped garlic
  4. Sauté until wilted. Put meat and vegetables in pressure cooker with approximately 3 c. water, 1 c. white wine, & 3 c. Rotel tomatoes. Add salt & pepper, bay leaf, hot sauce, Worcestershire sauce and parsley. Bring pot to boil, then lower heat to cook about 20-30 minutes. Meat should be tender. You cannot overcook this but you may need to add water. Conversely, you may need to boil some liquid off if it is too thin. If you are not familiar with a pressure cooker, use a regular stockpot & cook on low heat for 1½ hours, stirring to prevent sticking.
  5. You can mix bacon fat with the vegetable oil to make to roux if you like. I only do this if I happen to have some. Each batch turns out slightly different. It is best cooked the day before you intend to serve it and it freezes well. I like to use purple onions when I have them also. Serve over grits for breakfast, or rice for an entrée. My mom taught me how to cook grillades back in my childhood days in New Orleans.
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