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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Pepperoni Scramble

This is a one person dish, although you can make more to serve more people. This is one of my favorite breakfast meals when I have no one else to cook for but me. It is all made in one dish. I use a 6 inch Cast Iron skillet to make it. If you do not like pepperoni then you can substitute for something else.

 

1/4 c. Pepperoni, Skin removed and diced small

2-3 Eggs, Room temperature

2 Tbsp, Milk

Salt and Pepper

1 Tbsp Parsley, Chopped

1 Slice of bread ( your choice) Cubed

2-3 Tbsp Monterey Jack Cheese, Grated

 

(1) Heat the broiler to high heat.

(2) In a small oven safe pan over medium heat add the pepperoni and cook for 3-4 minutes or until slightly browned.

(3) In a small bowl beat the eggs, milk, salt, pepper and parsley together and add the pan. Let cook 1 minute before turning with a rubber spatula. Let set one minute before turning again. Do this until desire consistency is reached.

(4) Top the eggs with the bread and then the cheese evenly. Place under the broiler until cheese is melted and golden. Keep an eye on it because it will burn easily. About 3-5 minutes.  serve.

Bourbon Beef Stew

This is a family favorite to kick off the Fall’s cool nights. This is a hearty stew with bold flavors and will fill you up. Everything is made in this one Pot and does not require at lot of attention.

 

2 tbsp. Olive OIl

1 tbsp. Butter

2 Lb. Diced Stew Meat

1 Onion, Diced

3 Cloves of Garlic, Minced

1/3 c. Bourbon ( I use Devils cut It has a more bold flavor)

4-6 c. Chicken Stock or broth

3 tbsp. Beef bouillon granules or cubes

1 tbsp. Worcestershire Sauce

2 tbsp. Tomato Paste

1 tsp. Smoked Paprika

2 tbsp. Sugar

1/2 tsp. salt

1/2 tsp. Pepper

2 Large Potatoes, Peeled and diced in 1/2 inch pieces

5 Carrots cut into 1/2 inch pieces

4 tbsp. Flour

 

(1.) In a large pot or dutch oven over medium heat add the oil and butter. Let melt. Add the meat in batches and sear on all sides. Remove to a bowl or plate.

(2.) Turn heat to low and add the onion and cook 5 minutes until tender. Add the garlic and cook 1 to 2 minutes. Turn the heat off and add the bourbon. Turn the heat back on to low and cook 5 minutes. Add the 4 c. of chicken stock/broth, beef bouillon granules, Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper. Stir to combine. Add the meat back in and stir to combine again. cover and let cook for 2 1/2 hours stirring occasionally. Add 1/2 c. of chicken stock/broth if needed if the liquid gets to low.

(3.) Remove 1 cup of the cooking liquid to a bowl and add the 4 tbsp of flour and whisk together until smooth. Set aside.

(4.) Add the carrots and potatoes and stir to combine. Cover and let cook 30 minutes or until vegetables are tender.  Stir in the flour mixture and let cook 10 minutes until thickened. Check the seasoning. Add more salt and pepper if needed. Serve with crusty bread.

Sausage And Mixed Pepper Subs

This is a very quick and simple dish to make.  It is kid friendly so your children can join in on making and assembling them.  Here are the ingredients you will need:

1 lb Sausage link, Sliced into to 2 inch pieces on diagonal ( I use andouille)

2 Green Bell Peppers , Thinly sliced and  seeded

2 Red Bell peppers, Thinly sliced and seeded

2 Onions, Thinly sliced

Salt and pepper to taste

2 Tsp. Italian Seasoning

2 Cloves Garlic, Minced

1 Pack of sub rolls ( your choice)

2 Tbsp. Olive Oil

(1.) In a large skillet over medium heat, Heat the oil and add the sausage. Cook until just browned around the edges. About 5 to 8 minutes. Remove to a bowl or plate. Set aside.

(2.) Add the Onion, both bell peppers, Salt, Pepper, Garlic and the Italian seasoning. Stir to combine. Cook over medium low heat until just tender. About 20 minutes.  Add the sausage back in and cook an additional 5 minutes. Remove to a serving platter or bowl.

(3.) Split the rolls and add the sausage/pepper mixture (and desired condiments if you want).   and serve.

This meal is not to heavy and is great for lunch or dinner. The vegetables are not cooked to long and still have a nice crispness to it. The color of the vegetables are still bright and still have a majority of their nutrients which is very good for you. It is not cooked in butter or extra fat that add more calories to it. You get the freshness and taste of the vegetables.

Stewed Pot Roast

I think that every Southern Kitchen has a Beef Stew Recipe. I have many and I adore them all. This recipe is very easy to make although it requires a while to cook 2 1/2 hours to be exact.  It has few ingredients and tastes Devine. You are going to love this simple yet delicious recipe. Here are the ingredients you will need for this dish.

 

2 lb Chuck Roast Steak, Cubed into 1 inch pieces

2 Large Potatoes, Cubed into 1 inch pieces

2 Large Onions, Diced

4 to 6 Carrots, Sliced 1/2 inch pieces

2 Cloves Garlic, Minced

1 (28 oz) can Diced tomatoes with the juice

1 Tsp. Dried Thyme

3 c. Beef broth

Salt and Pepper ( to taste)

Olive Oil

1 Celery, Diced

 

(1.) In a large pot ( with fitted lid) Over medium/low heat add the Olive Oil  (2 Tbsp). Season the Meat with Salt and Pepper and add half of the meat to the pan and sear on all sides. Remove to a plate while you cook the other half. Remove that half to the plate.

 

 

(2.) Add the Onions, Carrots, Garlic, Tomatoes with the juice, Thyme, Broth, Salt, Celery and the Pepper and stir to combine.

 

(3.) Add the Meat back in and stir again to combine.

 

(4.) Cover with the Lid and let cook for 1 hour and 15 minutes. Stir to mix and add 1/2 to 1 c of water only if needed. It should not  need water at this point but you never know. Cover again and let cook for another 1 hour and 15 minutes stirring occasionally so nothing sticks to the bottom of the pot.  Check for seasonings and add more salt and pepper if needed.  I serve this Stew over brown or white rice.

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