Grits and Grillades

2 POUND Beef round, thinly sliced

6 Tablespoons Salad oil

1/4 CUP Flour

1 Onion, medium, chopped

1 CUP Tomatoes, peeled and chopped

1-1/2 CUPS Water

1 green pepper. chopped

1 garlic clove, chopped

1 Bay leaf

1 tablespoon  parsley, chopped

salt to taste

hot sauce to taste

1/2 teaspoon  Thyme

3 cups cooked hominy grits, hot

Directions:

IN A LARGE SKILLET, BROWN MEAT IN OIL.

REMOVE MEAT.

ADD FLOUR, STIRRING CONSTANTLY UNTIL RICH BROWN.

ADD ONIONS AND TOMATOES.

SIMMER.

ADD MEAT, WATER, GREEN PEPPER, GARLIC, BAY LEAF, PARSLEY, SALT, HOT SAUCE AND THYME.

COVER AND SIMMER UNTIL MEAT IS TENDER.

(WATER MAY BE ADDED IF NECESSARY)

SERVE GRILLADES WITH HOT GRITS ON THE SIDE.