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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 garlic. 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 steaks in two batches 2 m
inutes per side; add 1 tablespoon oil between batches. Remove steaks to a 9 x 13-inch baki
ng dish and arrange in a single layer. Add 1 tablespoon oil to skillet; sauté onion, celer
y, bell pepper and garlic 5 minutes.
Add broth, tomato sauce and seasonings. Stir and bring to a boil. Spoon mixture over steak
s. Cover tightly with foil and bake in oven 1 hour.
Meanwhile, make Cheese Grits (see Try This note for link to recipe) while 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 ste
aks. Return to oven and bake 20 minutes, uncovered.

Nutritional Information

No Nutritional Information Available


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