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Beef Tips with Gravy

Source of Recipe

clpasc/EDC


List of Ingredients

1 1/2 lb beef stew meat (be sure is cut in small pieces)
2 cups flour
2 tsps seasoning salt
1 tsp pepper
1/2 tsp salt
1/2 tsp garlic powder
2 cups marinade (use any that you like I ususally use Lawry's Mesquite)
2 tbsps olive oil
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/2 large green pepper, thinly sliced


Recipe

Rinse stew meat and place in shallow dish with marinade for at least 30 minutes.

In a large plastic bag put flour, seasoning salt, salt, pepper and garlic powder. Shake lightly until well blended. Place the stew meat pieces in, half at a time. Shake well until all pieces are covered.

Fry quickly in large (12") skillet in the olive oil. Turn to be sure all sides are browned. Place on paper towel to drain. Cook next batch in the same manner (you may need to strain oil and wipe out skillet for best results). Put stew meat in large 5-quart Dutch oven.

With remaining oil in skillet, saute the vegetables until onions are clear. Add 2 cups of water (You may substitute 1 cup of beef stock to make dish richer). Pour this mixture over stew meat and Place on low heat covered for 1 1/2 hour and simmer for an additional hour.

Stir before serving to be sure there are no lumps in dish. Serve over rice or noodles.