I learned to make huge amounts of this dish when I worked for a caterer. I did the math and made it manageable for the home kitchen, and it's become a family favorite. Lately, I make it with venison; I think I like it even better that way.
Warning: Do not make this dish unless you want your house to smell amazing.
Beef Tips and Gravy
Roux (for thickening gravy):
1 stick butter
3/4 cup flour
Combine and cook over medium heat until mixture is bubbly and gives off a nutty aroma, about 3-5 minutes. Note that the darker the roux is allowed to cook, the "darker" your gravy will taste.
Set roux aside. (If all if it is not used in this recipe, you can refrigerate it for use at a later date.)
Beef Tips
1 lbs. beef, cut into 3/4-inch cubes
pan spray (I use a refillable sprayer with peanut oil or olive oil)
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1 onion, cut into chunks
mushrooms, cut into chunks (optional, as many or few as you like)
1-1/2 cups water*
1 10-ounce cans beef consomme*
browning sauce, such as Kitchen Bouquet
*I usually use 3 cups of homemade or store-bought beef broth in place of the water and consomme, although consomme does have a richer flavor, IMO.
Heat oven to 350° F.
Spray bottom and sides of oven-proof skillet or casserole dish with non-stick spray. Combine garlic powder, seasoned salt, dried thyme leaves and pepper. Sprinkle half of this mixture over bottom of pan. Place meat cubes in pan and sprinkle remaining spice mixture over the top. Bake in oven, uncovered, for 20 minutes.
Remove pan from oven. Reduce heat to 250°. Pour water and beef consomme carefully around beef cubes. Add onion and mushrooms. Cover pan, return it to oven, and let simmer gently for at least 2 hours or until meat is very tender.
Remove pan from oven and sit on top of stove. While liquids are still very hot, carefully whisk roux into liquids a spoonful at a time, until desired thickness is achieved. Gravy will be light to medium brown. If desired, stir in browning sauce, a little at a time, until deeper color is achieved.
Taste gravy and adjust seasonings to taste.
Cover and set aside until ready to serve.
Noodles:
1 8-ounce package of dry egg noodles or medium pasta shapes
olive oil
fresh or dried parsley
Cook noodles according to package directions. Drain.
Drizzle lightly with olive oil and toss to coat; this keeps noodles from sticking together.
Sprinkle with parsley flakes and toss again.
Portion noodles onto serving plates or wide shallow bowls. Top with beef tips and gravy. Serve immediately.
Makes 4 servings.
Dress-Ups:
Add 1/4 cup or so of dry red wine with the water and beef consomme for a richer flavor.
Stir 1/4 cup or so of sour cream just before serving for more of a stroganoff flavor.
