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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Beef Rice American Southern United States Stews Creole Dietary Low Sodium Low Calorie Low Carb Low In Something Meat Steak Pasta Rice And Grains Brown Rice

Creole Beef Tips

I used chef paul prudhomme’s low fat cooking techniques to create this very low fat and flavorful dish. The secret here is organization. Get all the prep work done, line up the ingredients and it really comes together quite fast.

Steps

Brown your flour in a dry pan.
This will take about 10-12 minutes.
Stir often so the flour does not burn.
All you want here is a light brown color.
Transfer to a bowl and set aside.
Season.
Cover and set aside.
Chop all veggies and set aside.
Heat a non-stick pan over medium heat for about four minutes.
Add the beef.
When done transfer beef and all juices to a bowl.
Add the onion , celery and bell pepper to the pan.
Add cup stock , 1 tsp seasoning and 1 tsp worcestershire.
Cook and stir until all liquid has evaporated.
Let the veggies stick to the pot one minute.
Stir then let stick one more minute.
Add garlic.
Cook and stir until fragrant.
Add cup stock and browned flour.
Cook for one minute , stir then cook one more minute.
Add cup stock , meat and juices , mushrooms , tomatoes and remaining 1 tsp of worcestershire.
Bring to a boil , cover and simmer 10 minutes.
Remove cover and simmer until desired consistency.
Serve over brown rice.

Ingredients

flour, beef tips, creole seasoning, worcestershire sauce, chicken stock, onion, celery, green bell pepper, garlic cloves, mushrooms, tomatoes