Recipe by Mariemeow77
Great southern dish
Top Review by Michelle S.
This was really good! I loved the fact that once you browned the meat there was just some stirring and that was really it! It thickened up wonderfully on its own, I did follow the posters suggestion to double the flour blend. I also added garlic and a little marjoram. I had about 1/2 cup of tomato sauce that needed using so that went into the pot along with a slosh of red wine. After the cooking time the meat was tender and the gravy thickened perfectly. We ladled it over jasmine rice and were in heaven. This is pure comfort food.
- 3 tablespoons flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 2 lbs boneless top sirloin roast, cut into 1 inch cubes (I usually use stew meat that you can buy already cut up in the store)
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 1 beef bouillon cube (I like to use 2, for more flavor)
- 3⁄4 cup boiling water
- 4 1⁄2 cups hot cooked rice
Directions See How It's Made
- Combine first 4 ingredients in a zip-top plastic bag and shake to mix. (I like to double first 4 ingredients because it makes more gravy, yummy!) Add beef cubes and shake to coat.
- Brown beef in hot oil in Dutch oven or large pot, stirring often. Add onion and cook until tender. Dissolve bouillon cubes in boiling water and add to beef mixture. Cover, reduce heat, and simmer 2 hours, stirring occasionally. If water evaporates too quickly add more water/bouillon cube mixture.
- Serve over rice. Makes 6 servings.