Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Another dish we ate growing up. This is one of my favorites!We always ate it over cooked rice and I actually like to DOUBLE the recipe to have PLENTY of gravy.

Ingredients Nutrition


  1. Mix the flour, salt, pepper and garlic salt.
  2. Coat the strips of meat.
  3. Fry in a pan, using shortening or oil until brown.
  4. Add the chicken bullion cube dissolved in the 1 cup water.
  5. Add the 2 cans beef gravy and the 3/4 cup red wine.
  6. Simmer for 1- 1 1/2 hours.
  7. Garnish with chopped green onion.
  8. Best when served over cooked rice!


Most Helpful

This was good. I simmered it for about 3 hours, 1 of those being covered and the meat was very tender. The gravy tasted good but as LaLa Lola said, it was not as smooth as we like it. I served this over thick chewy cooked (frozen) noodles and I think that was a mistake, next time I make this I will serve it over rice as suggested. I added a little worce. sauce ( no idea how to spell that lol) and some baby bella muchrooms.

~Robyn~ May 23, 2008

We enjoyed this very much. It was tender and tasty. Next time, I may eliminate coating the meat with flour and use cornstarch instead. The texture of the gravy was not as smooth as we prefer. Nonetheless, it's a keeper!

LaLa Lola October 08, 2007

MMmmmm, gravy! :) We love this! The meat comes out fork tender and its just a wonderful tasting combo! I used a couple extra green onions for the entire batch and it reheats well too! Thanks Marlene!

Breezytoo September 27, 2007

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