Welcome to the personal website of

DEREK HENDERSON

Grillades - a spicy beef dish from Louisiana in the USA

INGREDIENTS
1lb braising beef, cut into 1in cubes
1 medium onion
1 small green pepper
1 celery stick
2 tomatoes, fresh or canned, chopped
1 clove garlic
Glass of red wine
2tbsp wholemeal flour
Cayenne or red chilli powder
½tsp freshly ground black pepper
½tsp freshly ground white pepper
Salt
1tbsp corn oil
Tabasco sauce

PREPARATION
Peel and chop onion and garlic. Chop green pepper and celery. Mix the peppers and salt well.

METHOD
Add half the salt/pepper mix to the beef and mix well. Heat the oil in a pan, add beef and fry on high heat, stirring, to brown it well. Remove with a slotted spoon. Add the onions, garlic, green pepper and celery and fry over a medium heat, stirring, until the onion is softened. Add the remaining salt/pepper mix and the flour, mix well, and fry, stirring, for 3 minutes. Add the wine, return the meat to the pan, and add enough water to cover. Mix well. Bring to the boil and simmer, strirring occasionally, for 1 hour, or until the meat is tender. If necessary, reduce to form a rich sauce. Add Tabasco sauce to taste, and check saltiness. Serve with fresh french bread, and a tossed green salad.

©Derek Henderson 2016  All rights reserved  No material may be reproduced without prior permission