Beef Tips and Gravy

Beef Tips and Gravy

1 1/2-2 lbs Beef Tips

flour

canola oil

2 onions, cut in half and then sliced into strips

1 green bell pepper, sliced into strips

3 tomatoes, sliced into wedges (pealed if desired)

3 cups water

3 tablespoons ketchup

2 teaspoons worcestershire sauce

1/2 teaspoon yellow mustard

1/2-1 teaspoon roasted red chili paste, depending on how spicy you like it (Thai Kitchen has a really good one, found in the Asian Isle of the grocery store)

2 cloves garlic, sliced

fresh ground black pepper to taste

Saute sliced onions and peppers in canola oil until soft and just beginning to caramelize.

Pat Beef dry with paper towels and roll lightly in flour to coat, tap off excess. Add the beef tips to the pan and saute until lightly browned on all sides. Add water, ketchup, worcestershire sauce, soy sauce, mustard, roasted red chili paste, tomatoes, garlic and fresh ground black pepper. Gently scrap the bottom of your pan with your wooden spoon to deglaze it, breaking up all of those wonderful brown crispies.  Cook covered on simmering medium-low heat for approximately one and a half-two hours, stirring occasionally, being careful to not let all the water boil out. Add more water if necessary.

The sauce will thicken as it cooks, thanks to the flour you rolled your beef in.  Serve over rice, noodles or mashed potatoes. Enjoy!