Beef Tips With Brown Gravy and Rice

This is one of my many Southern Favorites that I hope you enjoy. A lot of people have many ways to prepare this but this is the easiest and most delicious of my recipes. This recipe was passed down from my great-grandmother and it is still a favorite of my family. There are many a story told while eating this dish around a table and I hope that it inspires you to do the same. This dish does not require a lot of time but, requires a medium amount of time to chop a few things. Now let’s get it going:

 

Water ( to cook the rice)

1 1/2 c. White or Brown Rice ( which ever you prefer) I use White

2 lb Beef Rump Roast, Diced into 1/2 in pieces

1 Onion, Sliced 1/4 inch thin strips

Salt and Pepper

Vegetable Oil ( 1/4 c) Do not use Olive Oil as it will alter the flavor of the dish

1/4 c. Flour

3 c. Beef Broth

1 Tbsp. Tomato Paste

1 Tbsp. Brewed Coffee

 

(1.) Bring a large Pot of water to a boil over medium high heat and add the Rice and 1 Tbsp Salt. Stir to prevent it sticking to the bottom of the pot. Let cook About 20 minutes or so until the rice is tender. Pour through a mesh strainer to drain and rinse with cold water to stop the cooking process. Let drain completely.

(2.) In a large skillet over medium heat add the meat in batches and cook for 3-4 minutes to just brown all over. Remove from heat and place on a bowl or plate. Do this until the all the meat is done and on the plate. Set aside. ( When you place the meat in the pan lightly season with salt and pepper. Not heavily as you will need to check seasoning later.)

(3.) Add the Oil into the pan and allow it to get hot. Add the Onions in to the pan and cook over low heat until the Onions are tender. About 10 minutes. Scrape the bottom of the pan to remove some of the brown bits from the bottom of the pan. Add in the Flour and whisk together until combined. Allow to cook for 1 to 2 minutes while whisking. Turn the heat back to medium and slowly pour in the Beef Broth while whisking. Add in the Tomato Paste and the Brewed Coffee. Stir together until combined.

(4.) Add the Meat back in and cook for 10 to 12 minutes or until the Meat is cooked through and the Gravy is thickened. Stir occasionally to keep from sticking and burning the gravy on the bottom. If the Gravy gets to thick you can add in more Beef Broth. When done check the Seasoning and add more Salt and Pepper if If needed. It should not need it but check anyway.  Pour into a bowl and serve alongside the Rice.

This Dish is full of Flavor and is a big hit. Keep in mind that if you do not have or can not find the Rump Roast you can always use pre-cut Stew Meat. It will work just fine. Use the same amount 2 Lbs.  I would have taken a finished look picture on this recipe but, to no avail it did not make it to the table quite like I wanted it to. I still posted the other pictures anyway. It does not have a lot of fat in it but still monitor the intake. I like to serve this dish with Steamed Broccoli and Carrots with a spritz of Lemon juice.  This helps cut down on the richness of the dish and Completes the dish.

Also the recipe called for crisco shortening but I changed it to Vegetable Oil because it has less fat in it.

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