Nutritional Info

Nutrition Facts

Serving Size 1 (266g)

Calories 127
Calories from Fat 26 (21%)
Amount Per Serving %DIV
Total Fat 2.9g 4%
Saturated Fat 1.2g 6%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 6.8mg 2%
Sodium 287.9mg 13%
Potassium 729.3mg 16%
Total Carbohydrate 21.5g 7%
Dietary Fiber 6.3g 25%
Sugars 6g
Protein 6.2g 12%

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Recipe Description
This is a great meal choice for a Sunday brunch. You can use old fashioned, or quick hominy grits in this recipe, depending upon preference.
Prep time
20 min
Cook time
1 hr
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
16 Ounce(oz)  tomatoes in puree
1 Tablespoon(T)  red wine vinegar
2   bay leaves
1 Teaspoon(t)  worcestershire sauce
1 Cup(c)  beef broth
2 Clove(clv)  garlic, finely chopped
1   celery stalk , chopped
4   beef minute steaks (6 ounces each)
1   green pepper, chopped
1   medium onion, chopped
3 Teaspoon(t)  vegetable oil
1/4 Teaspoon(t)  black pepper, ground
1/2 Teaspoon(t)  salt


Sprinkle beef with salt and black pepper. In nonstick 12 inch skillet, heat 1 teaspoon oil over medium high heat until very hot. Add steaks and cook until browned, about 2 minutes per side, transferring steaks to plate as they are browned. Add remaining 2 teaspoons oil to skillet. Reduce heat to medium. Add onion. Cook, stirring, 5 minutes. Add green pepper, celery, and garlic. Cook, stirring, 3 minutes. Add tomatoes with their puree, breaking them up with side of spoon. Stir in broth, Worcestershire, and bay leaves. Increase heat to high and heat to boiling. Return steaks to skillet and reduce heat. Cover and simmer 40 minutes. Transfer steaks to platter. Keep warm. Increase heat to high, then stir in vinegar and heat to boiling. Boil until sauce has thickened, about 5 minutes. Discard bay leaves. To serve, spoon sauce over steaks. Serve hot grits separately.

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