Chef John D. Folse's Grillades

Ingredients

2 medium	veal or beef round steaks (1 to 1 1/2 pounds total)
	Salt and cracked black pepper salt Options Berard Olive Wood Salt Keeper Price: $49.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Himalayan Pink Salt Price: $12.99 View More
1 cup	all-purpose flour
1/4 cup	vegetable shortening or bacon drippings
1 cup	onion, minced
1 cup	celery, minced
1/2 cup	bell pepper, seeded and minced Peppercorns Options India Tree Coarse Sea Salt and Tellicherry Peppercorns Price: $8.99 Stainless-Steel Electric Salt and Pepper Mill Price: $35.96 MIU Stainless-Steel & Acrylic Mill Price: $11.66 PepperMate Mills Price: $39.99 View More
1 cup	tomatoes, diced
1 cup	scallions, thinly sliced
1/4 cup	garlic, minced
3 cups	beef stock
1 cup	mushrooms, sliced
1/4 cup	fresh parsley, chopped

Cooking Instructions

Cut the round steaks into 3-inch squares. Season with salt and cracked pepper. Dust the pieces generously with the flour.

In a large cast iron Dutch oven, melt the shortening over medium-high heat. Brown the meat (in batches, if necessary) on all sides. Add the onion, celery, bell pepper, tomatoes, scallions, and garlic and cook, stirring, until the vegetables are wilted, 3 to 5 minutes. Pour in the stock and bring to a low boil; reduce the heat to a simmer. Cover the pot and cook the grillades slowly for about 45 minutes, stirring occasionally to prevent scorching.

When the meat is tender, stir in the mushrooms and parsley. Adjust the seasonings, if necessary. Cook for 10 minutes, then serve over grits or rice.