Beef Tips and Gravy

Ingredients

• Beef round

  Outside round, bottom round, steak, separable lean and fat, trimmed to 0" fat, choice, raw

  48 oz or 1.36kg

• Wheat flour

  Whole-grain

  6 tbsp or 45g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Garlic Powder

  Great Value

  ¼ tsp or 1g

• Granulated Onion Powder

  Cain's - Walmart

  1 serving or 1g

• Chili Powder

  Cain's - Walmart

  1 serving or 1g

• Paprika

  Ground - Meijer

  ¼ tsp or 1g

• Chupacabra Rub

  2 Gringo's

  ¼ tsp or 1g

• Cabernet Sauvignon

  The Dreaming Tree

  119g

• Butter

  Salted

  4 tbsp or 57g

• Onion Yellow

  1 med raw - Whole Foods Market

  2 medium raw or 220g

• Garlic

  2 cloves raw - Whole Foods Market

  6 cloves, raw or 18g

• Beef Broth

  H-E-B

  4 cup or 980g

• Beef Bouillon Cubes

  Herb-Ox

  2 servings or 8g

• Worcestershire sauce

  3 tsp or 17g

• Granulated Onion Powder

  Cain's - Walmart

  1 serving or 1g

• Garlic Powder

  Great Value

  ¼ tsp or 1g

• Cornstarch

  6 tbsp or 46g

Directions

1. Cut meat into 1-inch cubes, discard any large pieces of fat.
2. Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.
3. Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 30-45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy
4. Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called “fond” and will give the sauce lots of good flavor.
5. Let the wine gently bubble and reduce by half. Reduce heat to medium and add the butter and the onions. Cook until softened, about 5 minutes.
6. Add the garlic and cook for 1 minute.
7. Add all remaining gravy ingredients except the cornstarch mixture. Bring to a boil.
8. Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained.
9. Reduce heat to medium-low and add the beef along with the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.
10. Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called “Monter au Beurre” and it adds a smooth, velvety finish to sauces and gravies.
11. Serve with mashed potatoes, egg noodles, or over rice!
12. Enjoy!