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1 1/2 pounds beef tips or beef top sirloin, cut into 1/2" wide strips 2 cups Julienne sliced onions 1 cup bell peppers, seeded & cored, sliced into thin strips 2 jalapeno peppers, seeded & cored, sliced into thin strips 1 tsp hickory liquid smoke 4 Tbsp Worcestershire sauce 2 tsp garlic salt 1 Tbsp garlic powder 1/2 tsp + black pepper 1 Tbsp marjoram, dried & ground 2 tsp rosemary, dried & ground 10 oz sliced mushrooms 3 cups beef stock or bullion 1 1/2 Tbsp red wine vinegar 4 Tbsp corn starch 1/2 cup cold water egg noodles or riced cauliflower 1. Brown beef tips, onions, and peppers, coating them with 1 tsp liquid hickory smoke, 3 Tbsp Worcestershire sauce, 2 tsp garlic salt, 1 Tbsp garlic powder, and a heavy covering of black pepper. Add the mushrooms when the meat is a little over half-way done. Meanwhile 1a. Prep bullion if not using ready-made stock. 2. When beef tips are done, add beef stock, seasonings, and 1 Tbsp red wine vinegar. Add 1/2 tsp ground black pepper. Simmer together, uncovered, for 15 minutes over moderate heat. Meanwhile 2a. Cook egg noodles. 3. To thicken, dissolve 4 Tbsp corn starch in 1/2 cup cold water and add solution slowly to beef tips with good stirring. Serve over egg noodles or riced cauliflower (low-carb option). This recipe was added: 10 November 2003 |