Beef tips and gravy over rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Beef - NY Strip Steak, 14 oz Onion (Yellow), 1 med, choppedmushroom, button, sliced, 8 oz Berkley&Jensen Beef flavor Bouillon cubes, 2 cubes canola oil, 3 tbsp Red Wine, 8 fl oz Water, tap, 3.5 cup White Rice, long grain, 1 cup Lea & Perrins, Worcestershire Sauce, 1/4 cpAldi Chef's Cupboard Savory Beef Gravy, 1 jara dash of garlic
You must get the liquid for the rice prepared before turning on any burners. You need the Worcestershire sauce, a bouillon cube and fill the balance of 2 c. with h2o. Set aside.
Trim fat from the steak. Cut steak into "tips" (bite sized pieces) and put in deep skillet along with the garlic (I have a 12" cast iron model I use for this type recipe).
Put the dry rice in the boiling pot with 1 tbsp of the oil. Put the another tbsp of oil in the skillet with the meat.
Brown the meat and the rice simultaneously.
CAUTION: You must keep a sharp eye on the rice! Stir the rice constantly.
Cover the meat and stir occasionally until just browned. Add mushrooms and onions to the meat and the last tbsp of oil and reduce heat to simmer.
When the rice is slightly brown, add the 2c of liquid that you prepared before starting. When it boils, reduce heat to low and cover.
Meanwhile over at the meat pan, when the onions are translucent, add the wine, 1c. of h2o, and the 2nd bouillon cube. Simmer uncovered until the liquid is reduced by 1/2, stirring occasionally. Add the jar of gravy and simmer until it heats through.
About this time the rice should be done, but turn it off sooner if the water is all absorbed. Leave covered until the meat/gravy is ready. Scoop rice onto the plate and ladle on meat and gravy. ENJOY!!
Serving Size: makes 6 servings
Trim fat from the steak. Cut steak into "tips" (bite sized pieces) and put in deep skillet along with the garlic (I have a 12" cast iron model I use for this type recipe).
Put the dry rice in the boiling pot with 1 tbsp of the oil. Put the another tbsp of oil in the skillet with the meat.
Brown the meat and the rice simultaneously.
CAUTION: You must keep a sharp eye on the rice! Stir the rice constantly.
Cover the meat and stir occasionally until just browned. Add mushrooms and onions to the meat and the last tbsp of oil and reduce heat to simmer.
When the rice is slightly brown, add the 2c of liquid that you prepared before starting. When it boils, reduce heat to low and cover.
Meanwhile over at the meat pan, when the onions are translucent, add the wine, 1c. of h2o, and the 2nd bouillon cube. Simmer uncovered until the liquid is reduced by 1/2, stirring occasionally. Add the jar of gravy and simmer until it heats through.
About this time the rice should be done, but turn it off sooner if the water is all absorbed. Leave covered until the meat/gravy is ready. Scoop rice onto the plate and ladle on meat and gravy. ENJOY!!
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 371.9
- Total Fat: 17.9 g
- Cholesterol: 61.6 mg
- Sodium: 874.8 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.0 g
- Protein: 25.7 g
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