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Steak Creole With Cheese Grits


Quick and easy

Quick and easy

Quick and easy
try this

Prep Time:

45 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 minutes per side; add 1 tablespoon oil between batches. Remove steaks to a 9 x 13-inch baking dish and arrange in a single layer. Add 1 tablespoon oil to skillet; sauté onion, celery, bell pepper and garlic 5 minutes.

Add broth, tomato sauce and seasonings. Stir and bring to a boil. Spoon 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) 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 steaks. Return to oven and bake 20 minutes, uncovered.
Nutritional Information
No Nutritional Information Available

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