Beef Tips and Gravy

12:33 PM

Working on some exciting new recipes and content!  Until then, here is a super delicious must make meal perfect for cold months!

Here in the South, at least in Mississippi, there is not a place you can go to for a quick lunch that does not offer 'beef tips and gravy'.  Usually served with rice, sometimes it is sided with mashed potatoes. It is one of those dishes that working men love because hey, it's meat and potatoes and it is very filling.

It is a simple frou-frou ingredients...just meat, gravy and some onions/bell peppers. Season it just right, and this simple, traditional meal is so good.

My family loves it, but then again, we love mostly anything that comes paired with gravy. We are gravy least I am and being that mama is, the kids happen to be too.

This meal is perfect after a long day's work or on a cool night.  I served mine with honey roasted carrots with bacon, but any green side will do just fine or a nice simple side salad.

You will need

Beef stew meat ( I used a large family pack for my family of 5)
1/2 large onion (sliced)
1/2 green bell pepper (sliced)
3 tbsp Worchestershire Sauce
1 tbsp pepper
3 tsp salt

(you can add more salt and pepper to taste. I like my food nicely seasoned, so sometimes I use a bit more. Don't be afraid to taste and add more if you need to)

In large pot of water, bring meat to a boil. Add in a tablespoon of salt to the boiling water and meat. reduce to medium heat and cook for about 40 minutes to an hour. This helps tenderize the meat.

Drain water and place meat in a skillet with onions and peppers. Add in your Worchestershire sauce  and seasoning. Stir well. Cook on medium heat until peppers and onions are softened.

Brown Gravy
1/4 cup unsalted butter or vegetable oil
1/4 cup flour
1/2  teaspoon salt
1/2 teaspoon pepper
2 cups water
4 teaspoons beef bouillon cubes (crushed)

In skillet, add in your butter or oil, cook on high heat. Once it starts to heat up, immediately add your flour, sprinkling around the entire skillet.  Stir quickly and consistently. The flour will start to brown.  Add in your water (still stirring so it does not burn)  and once it starts to bubble, reduce heat to low.  Add in your crushed bouillon cubes and stir until dissolved. Add in your salt and pepper, stir again until smooth and turn off heat.

Pour your gravy over your beef and stir. Serve hot.

*You can also add in sliced onion before you add the flour...cook them for a minute or so in the hot oil and then follow the rest of the steps. 

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