Tender beef tips in savory gravy served over fluffy rice. Just thinking about it makes my mouth water. I used to serve this over mashed potatoes, but I’ve recently fallen in love with Basmati rice again. Nobody really knows what beef tips are any more. It was once most often it referred to tenderloin tips or sirloin tips which are two separate cuts of meat. Now, it’s usually any cut of meat that has been trimmed away from a larger cut. I use stew meat for this.
Browning and then simmering the meat is the key to tenderness when using stew meat. Be patient, don’t rush it. You will be glad you did.
2 pounds beef tips (stew meat works wonderfully)
3 TBSP safflower oil
2 cups filtered water
1-1/2 cups filtered water, set aside
2 TBSP butter
3 TBSP flour
1 tsp salt
1/2 tsp black pepper
1/4 tsp oregano
1/8 tsp thyme
1/8 tsp ground sage
1/16 tsp ground rosemary
Cut beef tips into small bite size pieces.
In large pan or skillet, brown beef tips in safflower oil.
Add 2 cups filtered water and simmer until water is evaporated, stirring occasionally, being careful not to burn the meat. Remove meat to plate.
Add 1-1/2 cups filtered water to pan, along with butter, spices, and flour.
Whisk until no lumps of flour remain and bring to soft boil, whisking frequently.
Simmer for 2 minutes whisking constantly to break down some of the flour taste.
The gravy will darken once you return the meat to the pan.
Mix in meat and serve over a bed of Basmati rice.