This is a quick and easy meal that you can have on the table in one hour. Beef tips on rice (or noodles) has a rich Southern tradition that goes back many years. Most resturants that I have visited down South have a variation on this recipe, and they’re all lip-smacking good.
Oh, by the way, this one of my stick-my-head-in the-test-kitchen-fridge, see-what-I-got, and what-can-I-make-out-of-it recipes.
Chef's Note: Most of recipes begin with gathering all the ingredients together. That's called: Prepping (I'm sure that you know that). However, this initial step may take some time, but it really makes the preparation of the dish easy, and actually a lot of fun. I talk about this in my free iPad book: itunes.apple.com/...d827116638?mt=11
Cut beef into bite sized pieces, about 3/4 to 1 inch cubes.
Mix the flour with the cumin, the mustard powder, and about a 1/4 teaspoon each of salt and pepper.
Place the beef cubes into the flour and throughly coat.
Place a heavy-bottom pot, over medium heat, and add 2 tablespoons of the grapeseed oil.
Chef's Note: The pot needs to be large enough to eventually hold all the ingredients.
When the oil begins to shimmer, add 1/2 of the beef cubes, and brown on all sides, about 6 to 8 minutes.
Remove the beef from the pot, add the additional 2 tablespoons of oil, and brown the other half of the beef.
Chef's Tip: As you're browning the beef the bottom of the pan is going to develop fonds... those are brown bits from the flour that are packed with flavor and will help to season and thicken the gravy.
Chef's Tip: The trick, when you're browning the meat, is not to have the pot so hot, that the fonds go from brown to black. The temp should be no higher than medium, but if you think those fonds are about to blacken, remove the pot from the heat and allow to cool down a bit. If you blacken the fonds, you'll have to start all over again.
Remove the second batch of beef and reserve (with the first batch).
Add the onions and garlic to the pot, and about 1/4 cup of the stock.
Sauté until the onions begin to soften, and the garlic smells fragrant, about 6 to 8 minutes.
Chef's Note: Use a wooden spoon to scrape up the brown bits as you are softening the onions.
Return the beef to the pot, and then add the beef broth, and the Franks Hot Sauce.
Chef's Note: Some people like a bit more gravy, so they use 3 cups of stock. I've done that on the odd occasion, and it gave me a lot more gravy to dip my crusty bread into.
Bring the mixture up to a lively simmer.
Cover the pot, and continue to simmer for 45 to 60 minutes or until beef is tender.
Continue to stir, until the gravy thickens.
Chef's Tip: As the dish is simmering, continue to season with salt and pepper, until you achieve the correct flavor. Remember, adding salt at the end of the dish will make it taste salty; adding it while simmering will make it taste seasoned... big difference.
Place about a cup of the rice on a plate, and then add some of the beef and onions, and ladle on some of the gravy. Add a dollop of sour cream...