Beef Tips & Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 to 2 1/2 pounds beef chuck or stew meat cut into 1-inch cubes (You'll need the fat, so don't trim it off!)
Salt and pepper for seasoning beef
2 Tablespoons vegetable oil, for browning beef
32 ounces beef stock or water
4 Tablespoons beef fat reserved from cooked beef (or reserved beef fat plus enough oil to equal 4 Tablespoons)
2 Tablespoons all-purpose flour
2 cups reserved meat juices (or reserved juices with enough beef stock to equal 2 cups)
Salt and pepper to taste
1 Tablespoon unsalted butter (Optional)
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Directions: |
Directions: Cut beef into 1-inch pieces. Season well with salt and pepper.
Brown beef in batches using a heavy bottomed pan over medium heat.
Return beef to pan and add beef stock or water. Bring to a boil. Reduce heat to a simmer and loosely cover. Simmer for 2 to 3 hours, or until beef is tender.
Remove beef from pan and set aside. Pour juices and fat into a measuring cup.
Skim off 4 Tablespoons fat and reserve 2 cups juices. (Add additional vegetable oil or beef stock to make up the difference.)
Heat beef fat and oil over medium high heat in a small saucepan. Add flour and stir occasionally until mixture is golden brown and smells nutty.
Pour in 1/2 cup liquid and stir until smooth. Add remaining liquid and stir until combined.
Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes.
Season to taste with salt and pepper.
Stir in 1 Tablespoon of butter if desired for a silky sheen.
Add beef to gravy. Stir to combine and cook, covered over low heat for 20 minutes.
Serve hot over mashed potatoes, rice, egg noodles or toast points. |
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Personal
Notes: |
Personal
Notes: From Uncle Jerry's Kitchen
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