2 pounds beef round, thinly sliced
6 tablespoons bacon drippings or salad oil
4 tablespoons all-purpose flour
1 medium onion, chopped
1 cup peeled and cubed tomatoes
1 1/2 cups water
1 green pepper, chopped
1 clove garlic, chopped
1 bay leaf
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon Tabasco pepper sauce
1/2 teaspoon thyme
3 cups hot cooked grits
Brown meat in oil in deep skillet. Remove meat. Add flour and brown, stirring constantly. Add onion and tomatoes. Simmer a few minutes. Add meat, water, pepper, garlic, bay leaf, parsley, salt, pepper sauce and thyme. Cover and simmer for 1 1/2 hours, or until meat is very tender, adding water if necessary to make sauce the consistancy of thick gravy. Serve grillades with portion of hot grits on the side.
Note:
If you live in a part of the country where grits are not available, you may serve grillades with hot cooked rice.
Makes 4 to 6 servings.