Name: Hunter-Style Grillades
Yield: Makes 6 servings
Ingredients: 1 1/2 pounds beef top-round steak (1/2-inch thick); 1 pound veal top-round steak (1/2-inch thick); 1/2 cup all-purpose flour; Kosher salt; Freshly ground black pepper; 1/4 cup olive oil; 2 cups chopped onion (1 large); 1 cup chopped red bell pepper (from 1 large); 1 cup chopped celery (about 2 ribs); 1 pound fresh crimini (or baby bella) mushrooms, quartered; 1 1/2 cups (from a 28-ounce can) drained canned tomatoes, chopped; 1 tablespoon chopped garlic; 2 bay leaves; 2 tablespoons fresh thyme leaves, minced; 1 tablespoon fresh rosemary leaves, minced; 1 teaspoon kosher salt; 1/4 teaspoon cayenne; 1/8 teaspoon black pepper; 2 cups beef broth (homemade or canned); 1/2 cup dry red wine; 1 tablespoon balsamic vinegar (optional); 2 tablespoons chopped fresh parsley

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Hunter-Style GrilladesRomulo Yanes

We are happy to announce that Emily Connor has won our October "Cook the Cover" contest with her delicious variation on Emeril Lagasse's grillades.

Emily Connor explains her variation:
Some of the most memorable recipes are those that combine the best of both worlds: In this case, Southern comfort food and classic Italian. The addition of crimini mushrooms, fresh thyme, and rosemary imparts the "hunter-style" (or cacciatore) while preserving the authenticity of the grillades. A few other changes — a simplified version of the spice rub, elimination of several dried herbs, and the use of olive oil and balsamic vinegar — streamline the recipe without sacrificing any of the flavor. As a twist to the dish, try serving with cauliflower purée. Not only does it complement the flavors and nicely soak up the braising liquid, but it's a great way to highlight the freshest of fall ingredients.

Recipe notes

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