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Category: entrees
Prep Time: Cook Time: Total Time:
2 Tbsp. oil
5 # beef round cut in 3" squares and pounded thin
4 tbsp. flour
2 medium onions diced
1 bell pepper diced
3 tbsp. minced garlic
2 tsp leaf thyme
3 bay leaves
3 c. beef stock
1 303 can "Rotel" tomatoes
1 small can tomato paste
1 c. chopped parsley
Salt and white pepper to taste
Brown beef in oil, remove from pot (cast iron Dutch oven works best). Clarify the fat by boiling any water out of the oil. Add flour and make a medium dark roux. Add onions and peppers, sauté until onions clear. Add garlic, thyme, bay leaf, beef stock, "Rotel" tomatoes, and browned beef. Bring up to a boil and reduce to a simmer, add tomato paste, cook until beef is tender-45 minutes is about the minimum. Before serving, add fresh parsley and adjust seasoning with salt and white pepper. Traditionally this dish is served over grits, but it does well over pasta, rice, mashed potatoes or staling biscuits. Serves about 12.
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Category: entrees
Prep Time: Cook Time: Total Time:
2 Tbsp. oil
5 # beef round cut in 3" squares and pounded thin
4 tbsp. flour
2 medium onions diced
1 bell pepper diced
3 tbsp. minced garlic
2 tsp leaf thyme
3 bay leaves
3 c. beef stock
1 303 can "Rotel" tomatoes
1 small can tomato paste
1 c. chopped parsley
Salt and white pepper to taste
Brown beef in oil, remove from pot (cast iron Dutch oven works best). Clarify the fat by boiling any water out of the oil. Add flour and make a medium dark roux. Add onions and peppers, sauté until onions clear. Add garlic, thyme, bay leaf, beef stock, "Rotel" tomatoes, and browned beef. Bring up to a boil and reduce to a simmer, add tomato paste, cook until beef is tender-45 minutes is about the minimum. Before serving, add fresh parsley and adjust seasoning with salt and white pepper. Traditionally this dish is served over grits, but it does well over pasta, rice, mashed potatoes or staling biscuits. Serves about 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.