INGREDIENTS
1
cut into 2-inch slices 1 1/2 to 2 pounds top round steak
1
Celery stalk
3 cloves
Garlic
1/2
Green pepper
1
Onion
1/2
Red bell pepper
1 14.5 ounce can
Tomatoes, fire-roasted
1 cup
Grits, stone-ground
1 14.5 ounce can
Beef broth
1 tsp
Tabasco sauce
2 tsp
Worcestershire sauce
1 1/2 tsp
Cajun seasoning
1/3 cup
Flour
1/2 tsp
Italian seasoning
1 tsp
Salt
1/4 tsp
White pepper
1 tsp
Red wine vinegar
3 tbsp
Vegetable oil
2 tbsp
Butter
1/2 cup
Cheddar cheese
2 cups
Milk
1/4 cup
Parmesan cheese
2 cups
Water
2
Leaves bay