Grillades with Gravy:
	1 2-pound round steak
	Salt, peper and cayenne to taste
	¼ cup vegetable oil
	¼ cup flour
	1 large onion, chopped
	1 clove garlic, minced
	2 tomatoes, peeled and chopped
	½ tbs vinegar
	2 cups water
	Pound the steak lightly to tenderize. Cut into grillades of about two
	inches square and season with salt, pepper and cayenne. Heat oil in heavy
	pot and brown steak pieces. Remove meat from pot and make a roux with 
	remaining oil (add extra if needeed to make one-fourth cup) and flour.
	When roux is brown, add onions and garlic and saute. Then add tomatoes and
	cook briefly. Add vinegar and water and stir to combine. Add steak, cover
	and simmer over low heat until meat is tender, about one hour, stirring
	occasionally. Adjust seasonings and liquid, if necessary.
	Serve with grits or grits cakes. Also goes well with long-grain rice.
	A Garcia Family "favorite" here ......
	Serves Four (maybe)
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