Caputo’s Grillades

4 lbs boneless beef round steak
1 T salt
1 T cayenne pepper
1/2 t black pepper
4 cloves garlic, minced
1/2 cup flour
1/2 cup olive oil
2 cups onion, chopped
1 green bell pepper, chopped
1 cup celery, chopped
3-28 oz cans whole peeled tomatoes, crushed with juice
2 cups beef broth
2 bay leaves
1/2 t dried tarragon
1/2 t dried basil
1 cup green onions, finely chopped
1/2 cup parsley, finely chopped
hot sauce to taste

Trim any fat from meat and discard the fat, cut meat into 2 inch squares. Combine the salt, cayenne pepper, black pepper and garlic in a small bowl. Have flour ready. Dredge several pieces of beef at a time in the seasoning mix and then a little flour. Place on a cutting board and pound with a meat mallet. Flip pieces over and repeat until the pieces are flattened. Do this with all the beef. In a large, heavy pot, heat the oil over medium high heat and brown the meat on both sides. Add the onions, green peppers and celery and cook until tender, stirring occasionally. Add the crushed tomatoes and their liquid, reduce heat to moderate. Add the rest of the seasonings and beef broth and cook, uncovered for 1 to 2 hours, or until meat is tend. If the gravy is too thick, thin it with a little water. Right before serving add the green onions and parsley and pass around the hot sauce. Serve over rice, baked grits or polenta.

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