Grillades and Gravy

From Grits (Short Stack)

Cookbook

Author(s): Virginia Willis

Page 12

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

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hipcook

9 years ago

★ ★ ★ ★ ★ 3/5

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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.

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