Title: Grillades and grits
 Categories: E.
      Yield: 4 Servings
 
  1 1/2 lb Beef top round, cut into
      2    Inch pieces
      1 lb Veal top round, cut into
      2    Inch pieces
           Essence
    1/4 c  Vegetable oil
      2 c  Chopped onions
      1 c  Chopped bell peppers
      1 c  Chopped celery
      2 c  Chopped, peeled, and seeded
           Tomatoes
      1 tb Chopped garlic
      5    Bay leaves
    1/4 ts Dried thyme
    1/4 ts Dried oregano
    1/4 ts Dried basil
      2 c  Beef broth
    1/2 c  Dry red wine
           Salt and cayenne
           Fresh black pepper
      3 tb Chopped green onions
      2 tb Finely chopped parsley
           Baked cheese grits
 
  In a mixing bowl, combine the beef and veal together.  Season the
  meat with Essence.  Add the flour and toss the meat completely. Turn
  the meat out onto a floured surface and with meat mallet, lightly
  pound the meat. Turn the meat over and lightly pound the meat again.
  In a large cast-iron pot, heat the oil.  When the oil is hot, add the
  meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the
  onions, bell peppers, and celery. Season with salt and cayenne.
  Continue stirring, scraping the bottom and sides of the pot to loosen
  any browned particles. Cook for 5 to 6 minutes, or until the
  vegetables are wilted. Add the tomatoes and garlic. Cook, stirring
  often and scraping the bottom and sides of the pot for 3 to 4
  minutes.  Add the bay leaves, thyme, oregano, basil, broth and wine.
  Season with salt, cayenne, and black pepper. Bring the liquid to a
  simmer, partially covered, stirring occasionally, and cook for about
  1 1/2 hours or until the meat is very tender. Remove the bay leaves
  and serve with baked cheese grits.
  
  Yield: 6 servings