Tuesday, May 6, 2008

Jen's request

Jennifer, my older daughter, called this morning to request this recipe. It's one that I cut out of the San Antonio Light newspaper when hubby was stationed at Kelly AFB from 1969 -71. We were newly weds then. The Organization for Rehabilitation and Training was publishing a new cookbook and holding a tasting. The chairman of the organization, Mrs. Joel Pullen, was to prepare Beef Tips, and the recipe was given in the paper. Here it is:

Beef Tips
1 small onion, chopped
1/2 cup bell pepper, chopped
2 tablespoons vegetable cooking oil
1 1/2 lbs. round steak, 1/2" thick, cut into bite-sized pieces
1 10.5 oz. can beef consommé
1/2 can water
2 teaspoons liquid gravy seasoning (I use Kitchen Bouquet.)
1 1/2 teaspoons Worcestershire sauce
salt and pepper to taste
Flour or cornstarch to thicken gravy, if desired (I do.)
Rice or buttered noodles
Sauté onion and bell pepper in oil until limp. Remove and brown the steak in the same oil, adding more if needed. Put the onion and pepper back into the skillet and add the comsommé, water, gravy seasoning, Worcestershire sauce, and salt and pepper. [I don't add salt because consommé is very salty, but use your own judgement.] Simmer on low or medium low for 1 1/2 hours. [To thicken, I shake 1 to 2 tablespoons cornstarch in approximately 1/4 cup cold water. I turn the heat up so that the gravy comes to a boil and thickens.] Serve over rice or noodles.
I don't use round steak in many recipes because it is usually either too tough or totally falling apart, but it does turn out the way I expect it to in this recipe - quite tender, but still holding together.
We're having hamburger cooked on the grill tonight with potato chips and strawberry shortcake. Yum, yum.
Maybe I can get back into the habit of posting more often.

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