This is a New Orleans classic. I had this at a small cafe’ outside of the French Quarter about 25 years ago. Tender beef in a rich, spicy tomato sauce. It has all of the great Cajun spices and flavors and some heat from the creole seasoning. This on top of creamy polenta which is the same as grits, but they charge more for polenta. It may have taken me forever to recreate it, but I hope you like it.

2 pounds thinly sliced top round
1 cup flour
1 tablespoon creole seasoning
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1/4 cup avocado oil plus 2 tablespoons, divided
1 teaspoon ginger
1 1/2 cup yellow onion, diced
1 cup green pepper, diced
1 cup celery, diced
1/2 cup red wine
15-ounce can diced tomatoes
1 tablespoon creole seasoning
Grits:
1 cup polenta
2 cups water
2 cups milk
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons butter
1 cup Parmesan cheese
1 teaspoon hot sauce

Cook grits to package directions.

In a pie pan mix flour, salt, pepper, red pepper flakes, and creole seasoning.

Add 1/4 cup oil to a large skillet on medium heat.

Dredge round steak in flour mixture and add to skillet, brown on both sides. Remove to a paper towel to drain; repeat until all steak is browned.

Add remaining oil to pan; an onions, peppers, celery, garlic and cook until translucent.

Add red wine and scrape pan.

Add tomatoes, hot sauce and creole seasoning; cook for 20 minutes on low.

Scoop grits on plate; cover with meat and sauce.

Serve.