Grillades And Grits (6 servings) 2 pound beef round cut into 6 serving sized pieces 3 Tablespoons cooking oil 3 Tablespoon flour + more for dusting meat 1 onion - chopped 1 bell pepper - chopped 2 stalks celery - chopped 3 cloves garlic - minced two fresh tomatoes - chopped 2 cups beef broth 1 Tablespoon Worcestershire sauce prepared grits (see note) salt and pepper additional seasonings (see note) For the grits, we recommend the following recipes: Creamy Cheese Grits or Baked Cheesy Grits. Pound the meat a few times with a meat mallet, a rolling pin or the bottom of a sauce pan to tenderize it. Season each piece of meat with salt and pepper. Dust each piece with a light coating of flour. In a large skillet (with a lid) or a Dutch oven placed over medium-high heat, heat the cooking oil. Brown both sides of the meat in hot oil (about 3 minutes per side). Remove meat and set aside. In the same skillet, stir the flour into the oil, whisking constantly until browned. Add the onion, bell pepper, celery and garlic. As this cooks, scrape the the bottom of the pan occasionally to loosen bits that are sticking. Cook until vegetables are limp (about 6 minutes). Add the tomatoes and a few dashes of salt and pepper (or more - see below*). Add the beef broth and the Worcestershire sauce and stir. Return the meat to the loaded skillet. Reduce heat to a low and keep liquid at a very gentle boil. Cook for an hour and 20 minutes - stirring every 15 minutes - until the meat is very tender. To serve: Place equal amounts of grits in bowls. Top each serving with a piece of meat and then smother everything with plenty of the vegetable / gravy mixture from the pan. (Alternatively, you could shred the meat in the skillet with 2 forks and top each serving of grits with big dollops of the combined beef / vegetable / gravy mixture.) Garnish with chopped chives or chopped parsley.) * For seasoning try a mix of paprika, onion powder, cayenne pepper, oregano, thyme, salt, garlic powder and black pepper. Mix evenly, going a little heavier or the salt and pepper. This might sound like an amazing dinner recipe, but it really is a classic New Orleans breakfast dish. Mr Breakfast would like to thank football for this recipe. Recipe number 343. Submitted 8/3/2002.