Beef tips and gravy over rice

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Beef tips and gravy over rice calories by ingredient
Submitted by:

Introduction

hearty meal hearty meal
Number of Servings: 5

Ingredients

    Beef - NY Strip Steak, 14 oz
    Onion (Yellow), 1 med, chopped
    mushroom, 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 cp
    Aldi Chef's Cupboard Savory Beef Gravy, 1 jar
    a dash of garlic

Tips

Cooking the rice by frying it first makes it come out not sticky. If you like not sticky rice you can use this method with a variety of recipes. Deleting the Worcestershire and bouillon is fine as long as you maintain the proper volume of liquid:rice. (2:1).
If you LIKE sticky...nevermind


Directions

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

Rate This Recipe