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COUNTRY STYLE BEEF TIPS AND RICE




Source of Recipe


The Birmingham News, submitted to this forum by Mark


List of Ingredients




4 Tablespoons four, divided
1 Tablespoon dry mustard
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sage
1/2 lb sirloin steak, sliced into 1-inch cubes
1/4 cup vegetable oil
1/4 cup water
2 Tablespoons sour cream
1 can tomatoes, chopped, or 2 fresh tomatoes



Recipe



In a shallow dish, combine 2 tbsp flour, mustard, salt, pepper and sage. Dredge steak cubes in seasoned flour.

Brown steak cubes quickly in oil in a large skillet over medium high heat. Drain drippings. Return skillet to
medium heat and add water. Cover tightly and simmer 30-40 minutes, until meat is tender. Remove meat and
keep warm.

Drain drippings from the skillet; add enough water to make one cup of liquid. Return liquid to skillet. Blend in
remaining 2 tbsp flour until smooth. Heat over medium-high heat, stirring until mixture begins to boil. Reduce heat and simmer, stirring until gravy is very thick. Pour in sour cream and stir until well-blended. Add the meat back to the gravy. Serve over fluffy, cooked rice.

If you want to serve the tomatoes over the top or on the side, heat one can of tomatoes with 1 Tablespoon butter until boiling, then add 1 Tablespoon cornstarch with 1/2 cup water. If fresh tomatoes are used, just slice and put on the side