Grits (Short Stack)
Grillades and Gravy
Page 12
| Course Type: Main Courses
(1 review)
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Recipe Reviews
I wanted to like this more than I did. At the end of the day, it was a pretty fair Swiss steak or even something like a pot roast. There wasn't enough Cajun seasoning called for, in my opinion, to give it any particular Louisiana flavor. Also, my gravy came out rather oily; I should have run it through a gravy separator. Serving Swiss steak with grits as a starch is a pretty neat idea, though.
(edited 22nd January 2017) (0) comment (0) useful
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