Julia Reed’s Grillades

Preparation

Combine the seasoning mix ingredients in a small bowl. Sprinkle about 2 teaspoons of the mix on both sides of the meat. In a sheet pan, combine ½ cup of the flour with another teaspoon of seasoning mix. Dredge the meat in the flour, shaking off excess. Heat the oil in a large deep skillet or a Dutch oven and fry the meat, in batches, until golden brown, about 2 or 3 minutes per side. Transfer the meat to a plate and leave the oil in the skillet over high heat.

Sprinkle in the remaining ½ cup of flour, whisking constantly; continue whisking until the roux is a medium brown, about 3 minutes. Immediately dump in the chopped vegetables and stir with a wooden spoon until well blended. Add the bay leaves and another 2 teaspoons of seasoning mix. Continue cooking  about 5 minutes, stirring constantly.

Meanwhile, bring the stock to a boil and add to the vegetable mixture, stirring until well incorporated. Add the meat, wine, tomatoes, Worcestershire sauce, and thyme and bring to a boil. Reduce to a simmer and cook for about 40 minutes. Midway through, check the seasoning. You will have some seasoning mix left over, and you may add to taste. Serve hot, with cheese grits.