Serving saucy, garlicky beef tips and mushrooms over a fluffy bed of rice is a surefire way to put a hearty, cozy supper of Beef Tips and Rice on the table for your loved ones.
Beef Tips and Rice
Makes about 6 servings
Ingredients
- 5 tablespoons vegetable oil, divided
- 2 pounds sirloin steaks
- 2¾ teaspoons kosher salt, divided
- 1 cup chopped white onion
- 2 (8-ounce) packages fresh baby portobello mushrooms, quartered
- 2 cloves garlic, thinly sliced
- 3 cups water
- 1 tablespoon beef base*
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon ground black pepper
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- Hot cooked rice, to serve
- Garnish: chopped fresh parsley, ground black pepper
Instructions
- In a 12-inch enameled cast-iron brasier with lid, heat 2 tablespoons oil over medium-high heat. Sprinkle steaks with 2 teaspoons salt. Add steaks to pan, and cook until browned, about 2 to 3 minutes per side. Remove from pan and let cool. Cut steaks into 1-inch cubes, and place in a large bowl.
- In same pan, heat 1 tablespoon oil over medium heat. Add onion; cook until tender and golden brown, about 5 minutes. Add remaining 2 tablespoons oil and mushrooms; cook until tender and golden brown about 5 minutes more. Add garlic; cook until tender, about 1 minute more. Transfer onion mixture to bowl with steak.
- In a medium bowl, whisk together 3 cups water, beef base, soy sauce, Worcestershire, pepper, and remaining ¾ teaspoon salt.
- In same pan, melt butter over medium heat. Whisk in flour, and cook, stirring constantly, until smooth and light brown, about 2 to 3 minutes. Gradually whisk in beef base mixture, 1 cup at a time, and cook, stirring constantly, until thickened, about 3 to 4 minutes. Add steak mixture to pan, stirring until combined. Cover, and simmer over medium heat, until thickened, about 20 minutes. (If mixture is too thick, add a small amount of water to achieve desired consistency.) Serve over hot cooked rice. Garnish with parsley and pepper, if desired.
Notes
*We used Better Than Bouillon beef base.
This sounds like an ideal recipe, one that I would love to try out!