Southern Beef Tips

This dish can use the less expensive cut of beef like Top Sirloin steak or Rump Roast.  For this recipe I used the Top Sirloin steak.  A piece of the 1” thick steak is a little over 1 1/2 lb., just right for two to four people.  Of course, it is served over rice or mashed potatoes.  Southern people like it over rice where you put the gravy and the meat on top of rice.  For the purists, use short grain rice and cook it as Americans do.  Or, you can use the parboiled instant rice in a box.  I used long grain Jasmine rice here.

• 1 to 1 ½ lb. beef cut in 1” cubes
• Half of a medium onion, minced
• 2 cloves garlic smashed and minced
• 1 packet Brown Gravy Mix with Mushroom (McCormick) or any brand
• 1-can beef broth or 1 ½ cups water, divided
• 1 tsp. Worcestershire sauce (optional) or 1 tsp. Maggi Seasoning
• Black pepper
• 3 TBSP. flour for dredging
• Oil

Cut the meat about 1”x1”x1”.  Heat 1 TBS oil in a skillet. 

Sprinkle salt and pepper on the beef then lightly dredge them in the fluor. Heat about 1 or 2 TBSP. oil in a skillet and brown the beef cubes on all sides. Remove from the skillet. Add more oil if needed to sauté the garlic and the onions. Cook, stirring until onions are translucent.  Add the beef cubes and pour 3/4 of the canned broth or 1 cup of water in.  Add the Worcestershire. Let boil then cover and simmer on low until beef is tender.  Depending on the cut of beef, it may take an hour or so.  Just make sure it doesn’t get dry or burn.  You may add a little water if it is getting dry.  

Stir the Brown gravy mix in the remaining liquid until dissolved.  Pour it in with the cooked beef and cook until thickened.

You may use a slow cooker but just add the brown gravy mix at the end of cooking.

 Don’t forget to cook the rice.  Tossed salad, cabbage adobo salad or cucumber salad would be a good accompaniment.  A side dish of green beans is also good with it. I like it with pickled jalapeno on the side too.

Try it in Instant Pot too.