Friday, March 07, 2008

Beef Tips and Rice

.25 pound beef tips (or stew meat, etc)
1 tablespoon unsalted butter
1 tablespoon flour
1 tablespoon red wine
1/2 c beef broth
1/8 t ground white pepper
1 pinch dried dill weed
1/8 t garlic powder
3 cups water

½ cup white rice
1 cup water

In a deep skillet (w/ a fitted lid), combine butter and flour. Make a dark roux (should take 15 or so minutes). Add water, wine, beef broth and spices, and mix thoroughly.

Add meat slices, cover, and set on VERY low (lowest setting you have) temperature. Let simmer 3 hours (replenishing water as needed). If "sauce" is still thin, remove meat and bring sauce to a boil (keep meat in warmer). Allow to reduce, pour over meat.

Combine rice and water in a small saucepan. Bring to a boil. Allow to boil for 1 minute, then reduce heat and cover. Cook for 10 minutes, then allow to rest for another 5 minutes.

Place rice on a plate, then pour beef tips and sauce over rice.

Serves 1-2.

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