by Chef Dief
2 lbs. Top Sirloin
2 tbsp. olive oil
1 white onion – chopped
1 head garlic – chopped
4 to 5 mini sweet peppers – de seed and chop
2 tbsp. onion powder
1 tbsp. garlic powder
Season to taste with salt, pepper and Creole seasoning
2 boxes low sodium beef broth
ROUX
3/4 cup of vegetable oil
3/4 cup of flour
RICE
1 cup rice
2 1/4 cup water
(or your recipe)
Start by cutting top sirloin into bite size pieces and brown in olive oil in a large pot. Season meat with all the seasonings.
After meat browns, add onions and peppers and cook. When onions edges start to turn brown, then, add garlic. Cook for a couple of minutes and, then, add all broth. Bring to a raging boil, then, cover and reduce to a simmer, stirring occasionally. Before you stir, remove any foam on the top. This will remove the acid and grease from the dish and reduce heartburn.
Cook for 1 1/2 hours.
ROUX
Bring vegetable oil to a high heat. Take a pinch of flour and drop in grease. If flour immediately starts cooking, it is ready. Pour in the flour stirring constantly for five minutes and remove from heat. It is still cooking in the pan so you will need to stir several more times.
THEN –
Bring the beef tips to a raging boil and add the roux. Turn the dish back to a simmer for 30 minutes, covered, stirring occasionally. This will help cook out the flour taste of the roux.
Serve over rice!
RICE
Add pat of butter to water, bring to a boil and add the rice, then, cover. Reduce to a low heat and cook exactly 20 minutes. (Or use your recipe.) … Just like Uncle Ben’s, perfect every time!
Bon appétit!
Chef Dief
