Beef Tips
Ingredients
- 1 T vegetable oil (or tallow)
- 1/3 c chopped onion
- 1/3 chopped green bell pepper
- 1 t minced garlic
- 1 lb beef (sirloin tip steaks, cut into 1" cubes)
- 2 T Flour (Plain)
- 1 T vegetable oil (or tallow)
- 316 mL beef stock (1 and 1/3 cups)
- 4 t soy sauce (20mL)
- 4 t Worcestershire sauce (20mL)
- 3/4 t seasoned salt (see note)
- 1/8 t ground black pepper
- 1 t dried thyme
- 1 T Corn Starch / Corn Flour (or flour)
- 1 T cold water
- cooked rice (to serve)
- 1/2 t dried parsley (for garnish)
Method
In a 3-quart pot, heat 1 T oil over medium heat. Add onion, bell pepper, and garlic; cook for about 3 minutes or until tender. Remove vegetables from pot; set aside.
In a large bowl, toss together beef and 2 T flour.
Add remaining 1 T oil to the pot. Place beef in pot and brown on all sides. Cook for about 10 minutes, stirring often.
Add vegetables back to the pot. Add beef stock, soy sauce, Worcestershire sauce, seasoned salt, pepper, and thyme; stir well; cover.
Bring to a boil, uncover partially, reduce heat. Simmer for 1 hour.
When ready to serve, cook rice, and remove pot from oven and place back on the stove over medium heat. In a small bowl, first place 1 T flour (or corn starch), then add cold water; mix well. Add flour mixture to the beef tips, until thickened to desired consistency.
Serve over hot cooked rice; garnish with parsley.
Notes
For seasoned salt recipe, see here: http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=441
SJ Note 6 Oct 2010: This was a good start, but could have been thicker, was missing something, and the meat was too tender. I will thicken the gravy more next time, have added thyme to this recipe, have increased the salt (but you might decrease that if you use store-bought stock), and changed it from a slow-cook recipe back to a not-slow-cook recipe. I did also use beef fat instead of oil, since I had some to hand after making the stock. Really good for a first try, though!