Name: Grillades and Savory Grits
Ingredients: 1 lb Lean boneless top round steak; 3/4 ts Garlic powder; 3/4 ts Dried whole thyme; 1/2 ts Black pepper; 1/4 ts Salt; 1 ds Ground red pepper; 3 tb All-purpose flour; Vegetable cooking spray; 2 ts All-purpose flour; 2 ts Vegetable oil; 3/4 c Chopped onion; 1/2 c Chopped green bell pepper; 1 c Water; 1/2 ts Beef-flavored bouillon granules; 8 oz No-salt-added tomato sauce, (1 can); 2 Bay leaves; Savory Grits

Universalism originated in the Garden of Eden when Satan brushed aside God’s warning and assured Eve, “You will not surely die” (Gen. 3:4)… All the ways to hell are one-way streets. The idea that those who go there will eventually be released to join the rest of humanity in heaven has not a shred of biblical evidence to support it. Children are sometimes told fictional adventure stories with the delightful ending: “And they all lived happily ever after.” We call that kind of story a fairy tale. Universalism is exactly that.

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch	Meats	4	Servings

INGREDIENTS

1	lb	Lean boneless top round steak
3/4	ts	Garlic powder
3/4	ts	Dried whole thyme
1/2	ts	Black pepper
1/4	ts	Salt
1	ds	Ground red pepper
3	tb	All-purpose flour
		Vegetable cooking spray
2	ts	All-purpose flour
2	ts	Vegetable oil
3/4	c	Chopped onion
1/2	c	Chopped green bell pepper
1	c	Water
1/2	ts	Beef-flavored bouillon granules
8	oz	No-salt-added tomato sauce, (1 can)
2		Bay leaves
		Savory Grits

INSTRUCTIONS

Trim fat from steak.
Cut steak into 2-inch pieces, and place between 2 sheets of heavy-duty
plastic wrap; flatten each piece to 1/4-inch thickness, using a meat mallet
or rolling pin.
Combine garlic powder andnext 4 ingredients; stir well. Sprinkle 1 teaspoon
garlic powder mixture over both sides of steak; set aside remaining garlic
powder mixture. Dredge steak in 3 tablespoons flour.
Coat a nonstick skillet with cooking spray; place over medium-high heat
until hot. Add half of steak, and cook 1-1/2 minutes on each side or until
lightly browned. Remove from skillet; set aside. Repeat procedure with
remaining steak.
Coat a large Dutch oven with cooking spray; add 2 teaspoons flour and oil.
Place over medium-high heat, and cook 4 minutes or until mixture is brown,
stirring constantly. Add onion and bell pepper; saute 3 minutes or until
tender. Return steak to pan; add remaining garlic powder mixture, water,
and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 20
minutes. Uncover, and cook an additional 5 minutes or until steak is
tender; remove bay leaves. Yield: 4 servings (serving size: 3/4 cup meat
mixture and 1 cup grits).
Per serving: 280 Calories; 13g Fat (42% calories from fat); 26g Protein;
14g Carbohydrate; 68mg Cholesterol; 683mg Sodium
Serving Ideas : Serve over Savory Grits.
Recipe by: Cooking Light, Jul/Aug 1994, page 77
Posted to MC-Recipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.

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