2-3 lbboneless sirloin roast
1 Tbspground black pepper
1 tspgarlic powder
3 Tbspall purpose flour
3 Tbspolive oil
·olive oil (as needed)
1/4 cgood white wine
1 tspworcestershire sauce
1 Tbspbeef bouillon granules**
1 csour cream
How to Make SWEDISH BEEF TIPS (SALLYE)
- TO MAKE BEEF TIPS:
Cut roast into bite sized cubes and lay out on a large cutting board or piece of parchment paper.
Sprinkle generously with salt, pepper and garlic powder.
Then sprinkle flour over the meat.
Using your hands, mix the flour into the meat until all the meat is lightly covered with a flour coating. (You may have to add a little flour)
- Place a large heavy skillet or saucepan on medium high heat and add the olive oil.
When oil is shimmering, add the beef tips in a single layer.
Cook, turning as needed until all sides are browned.
If your pan is not large enough, you may have to cook in batches.
Remove meat from pan and set aside. Tent with foil to keep warm.
- TO MAKE GRAVY:
Using same heavy pan still over medium high heat, add enough additional olive oil to make 2-3 tablespoons (you can eyeball this)
Add flour to oil and use wooden spoon to deglaze the bottom of pan to mix with flour. Stir continually until you have a nice brown roux (this won't take too long)
Add wine enough to cover bottom of pan, let simmer for just a minute
Turn heat down to medium
Add 1 teaspoon worchestershire sauce, 1 tablespoon of beef granules and water.
Stir until well mixed, then fold in sour cream.
Again, continue stirring with wooden spoon until sour cream is completely mixed into the gravy (this will take several minutes)
- Add meat back into gravy mixture, turn heat down to simmer.
Stir until meat is coated with gravy.
Cover and simmer for 20-30 minutes until beef is tender.
If gravy begins to thicken too quickly, add more water a cup at a time.
- ** NOTE: You can use beef stock instead of the bouillon granules and water if you wish.
You can also eliminate the wine if desired.
- Serve over buttered egg noodles, mashed potatoes or steamed rice.