Grillades and Jalapeno Grits

1 pound round steak
1/2 pound fresh tomatoes
1 tablespoon salt
1 tablespoon cayenne
1 tablespoon all-purpose flour
1/2 cup vegetable oil
2 garlic cloves, minced
1 large onion, sliced thin
1 large bell pepper, chopped
Hot pepper sauce, to taste

Cut round steak into serving pieces and season with salt, pepper and flour. Add steaks to hot oil in a cast iron skillet to brown. Turn over when brown and brown on the other side. Add onion, garlic, bell pepper and 1/2 cup water. Lower heat. Cover and simmer about 1 hour or until meat is tender. Keep adding water if gravy dries out.

Add hot pepper sauce and tomatoes and cook 15 minutes longer.

Serve over grits. Pass the French bread.

Serves 4.

Grits

Prepare grits the usual way, adding 2 to 3 seeded, minced jalapenos.

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