Ingredients
2 lbs. Chuck tender cutlets or Beef Top Round, about 4-inches in size
3 tablespoons Emeril's Essence or your favorite Cajun seasoning
1/2 cup All-Purpose flour for dredging
4 tablespoons Canola Oil
2 tablespoons butter
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup green bell peppers, chopped
1/1/2 tablespoons garlic, minced
4 ounces sliced button mushrooms
3/4 cup white wine (I used Pinto Grigio)
2 cups beef stock
2 bay leaves
1 teaspoon dried thyme
1 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne
1/2 teaspoon dried oregano
Baked Gruyere Grits (recipe follows)
For the grits:
6 tablespoons butter, divided 4/2
4 cups water
1 teaspoon salt
1 cup Quick Cooking Grits (not instant)
1 egg
1/3 cup heavy cream
1 teaspoon black pepper
1 cup Gruyere cheese, grated
1/2 cup Parmesan cheese, grated
Preparation
