Gluten Free Grillades & Grits
Gluten Free Grillades and Grits. A New Orleans classic dish made gluten free with the Trinity Roux base. Grain free and Paleo sans grits. Triple yay yum-deliciousness.
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Servings: 4
Ingredients
- 1 ½ cups chopped onion
- ¾ cup chopped green bell pepper
- ¾ cup chopped parsley
- 3 tablespoons butter or olive oil
- 1 cup plus ⅓ cup beef broth
- ⅓ cup tapioca flour
- 1 pound round steak cut into 2-inch cubes
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 3 chopped garlic cloves
- 1 10- ounce can drained Rotel tomatoes with green chilies
- 1 tablespoon dried parsley
- 1 teaspoon dried paprika
- salt black pepper, and cayenne pepper to taste
Instructions
- Prepare a Trinity Roux™ in a cast iron Dutch oven using the onion, bell pepper, celery, and butter or olive oil.
- When the roux is almost ready, brown the steak in a cast iron skillet over medium heat. Deglaze the pan with the ¼ cup beef broth, then add the garlic. Cook for 3 minutes, then pour into the completed Trinity Roux™.
- Add remaining ingredients.
- Simmer over medium-low heat for 1 ½ to 2 hours, or until steak is very tender. (Add extra beef broth, ½ cup at a time, if the grillades get too thick for your liking.)
- Remove from heat for at least 5 minutes to allow grillades to thicken.
- Serve over grits, rice, or cauliflower rice or 'grits for a grain free or Paleo version.
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