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Steak Creole With Cheese Grits
Prep Time:
45 minutes
Cook Time:
0 minutes
6 servings

2 (2 lb.) Beef Shoulder Steak, cut 1/2-inch thick

1 medium onion, sliced _-inch thick

1 large stalk celery, sliced 1/2-inch thick

2 small green bell peppers, sliced 1/4-inch thick

4 large cloves garlic, crushed

1/3 cup flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons vegetable oil

1 cup canned beef broth

1 (8 oz.) can tomato sauce

1 teaspoon each dried basil, thyme and oregano leaves

1 teaspoon brown sugar

1 large bay leaf

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

* aluminum foil


Heat oven to 350 degrees F.
Slice onion and celery. Remove seeds from peppers and slice. Crush gar
lic. Set aside.
Cut steaks into 4-inch portions and trim fat.
Combine flour, salt and pepper in a shallow bowl. Turn steaks in flour
to coat.
Heat 1 tablespoon oil in a large skillet over Medium-High. Brown steak
s in two batches 2 minutes per side; add 1 tablespoon oil between batc
hes. Remove steaks to a 9 x 13-inch baking dish and arrange in a singl
e layer. Add 1 tablespoon oil to skillet; sauté onion, celery, bell pe
pper and garlic 5 minutes.
Add broth, tomato sauce and seasonings. Stir and bring to a boil. Spoo
n mixture over steaks. Cover tightly with foil and bake in oven 1 hour
Meanwhile, make Cheese Grits (see Try This note for link to recipe) wh
ile steaks cook.
Remove steaks from oven, carefully remove foil and discard bay leaf.
Raise oven temperature to 400 degrees F. Drop 12 rounded spoonfuls of
grits on top of steaks. Return to oven and bake 20 minutes, uncovered

Nutritional Information

No Nutritional Information Available


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