| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Instant Pot Comfort Food |
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Attributes:
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Book, InstantPot |
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Comments:
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This has been cut in half from the original, which served 8 people. Although we do typically make all the grits since they make a good breakfast or lunch. Also, we've decreased the number of pans needed by doing all the Grillades prep in the Instant Pot. |
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Serving Suggestions:
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Ingredients:
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Grillades: 1/2 tsp. table salt 1/2 tsp. chipotle chile powder 1 tbs. canola oil 1 pound Milanese cut top round steak (pounded thin and cut into 1/2-inch wide strips) 1/2 cup chopped onion 1/3 cup chopped green bell pepper 1/4 cup chopped celery 1/2 tsp. dried thyme 1 bay leaf 1/2 14 oz. can stewed tomatoes, undrained and chopped 1 tbs. all-purpose flour 2 tbs. cool water Thinly sliced scallions for garnish Cheesy Grits: 2 cups water 1 cup milk 1 cup drained canned yellow hominy* 3/4 cup regular yellow grits 1/2 tsp. table salt 1 cup (4 ounces) shredded sharp Cheddar cheese 3 tbs. butter, cut into pieces 2 tbs. heavy cream *We've had difficulty finding yellow hominy, so we often use white hominy instead. |
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Instructions:
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1. First get the Grillades going. Combine the salt and chile powder in a small bowl. Set the Instant Pot on sauté (level 5 on ours, higher is just too hot) and add some oil to lightly coat the bottom of the pot. Add the beef strips (if you are doubling this, then cook them in two or three batches), and sprinkle with the salt/chile mixture. Stir fry for 3 minutes until you start to get some nice browning on the meat. Using a slotted spoon, remove the meat. 2. Add the onion, bell pepper, celery, thyme, bay leaf, and tomatoes, scraping the bottom of the pot to get up any brown bits. Put the beef back into the pot. 3. Lock the lid, and pressure cook on high for 8 minutes. Use a complete natural release. 4. While the beef mixture is cooking, make the grits. Combine the water, milk, hominy, grits and salt in a 3 quart saucepan. Use a whisk to combine the grits well and bring to a boil, stirring occasionally. Reduce the heat to low, cover and cook 20 minutes or until thickened and not coarse, stirring often. Remove from the heat. Add the cheese and butter, stirring until melted. Stir in the cream. Taste for seasoning. Cover and keep warm. 5. When the pressure is completely released, turn the cooker off. Combine the flour and water and stir until smooth. Stir into the beef mixture in the pot. Sauté and bring to a boil, stirring constantly. Cook, stirring, for 2 minutes. Turn off the cooker and let it stand for 3 additional minutes, stirring occasionally, and taste for seasoning. 6. Spoon the grits into large shallow bowls. Spoon the grilles over the grits. Sprinkle with the scallions, if desired. |
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Related recipes:
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None |
2021-04-16