Prep 15 mins
Cook 1 hr 30 mins
Great southern dish
- 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
- 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.
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.
Made this recipe this past weekend and it was a big hit with everyone. I used some sirloin steaks that I had marinaded and I sliced them into pieces, I also added a chicken bouillon cube and more seasonings such as Johnny's seasoning salt and more black pepper to the broth while simmering for 2 hours. I liked the thickening the flour gave too :) I had alittle lefted overs so the next day I just reserved enough broth and discarded some to make a thicker gravy. I added more flour and some whipping cream to make the gravy rich and had this over Recipe #110416 :) Thanks for sharing the recipe!