Description
Tender beef medallions simmered in a rich mushroom gravy, served over velvety cheddar cheese grits. This Southern classic is pure comfort in a bowl.
Ingredients
Scale
- For the Grillades:
- 2 lbs beef top round, cut into 1/2-inch medallions
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 3 tbsp vegetable oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 2 bay leaves
- 2 tbsp chopped fresh parsley
- For the Creamy Cheese Grits:
- 4 cups chicken broth
- 1 cup stone-ground grits (not instant)
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- For the Grillades:
- Season the beef medallions with salt and pepper. Dredge in flour, shaking off excess.
- Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches (do not crowd the pot), about 2-3 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add onion, bell pepper, and celery; cook, stirring, until softened, about 5 minutes. Add garlic and mushrooms; cook 3 more minutes.
- Stir in diced tomatoes, beef broth, tomato paste, thyme, smoked paprika, cayenne (if using), and bay leaves. Bring to a simmer.
- Return the beef and any accumulated juices to the pot. Cover and simmer over low heat for 45–60 minutes, or until the beef is very tender. Discard bay leaves. Stir in parsley.
- For the Creamy Cheese Grits:
- In a medium saucepan, bring chicken broth to a boil. Slowly whisk in grits. Reduce heat to low, cover, and cook, stirring occasionally, for 20–25 minutes, until thick and tender.
- Stir in heavy cream, cheddar cheese, butter, salt, and pepper. Cook 2 more minutes until cheese is melted and smooth. Adjust seasoning.
- To serve, spoon a generous portion of grits onto each plate, top with grillades and mushroom gravy. Garnish with extra parsley if desired.
Notes
Leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed. For a spicier version, increase cayenne to 1 teaspoon.
Nutrition
- Calories: 680
- Sugar: 6g
- Fat: 36g
- Carbohydrates: 38g
- Protein: 48g