Recipe by Chef Jeff S
I used Chef Paul Prudhomme’s low fat cooking techniques to create this very low fat and flavorful dish. The secret here is organization. Get all the prep work done, line up the ingredients and it really comes together quite fast.
Top Review by Lab Lover
This was absolutely delicious! The creole seasoning really sets it apart from plain beef tips. I substituted a can of diced tomatoes for the fresh one, as they weren't in season when I made this and it worked just fine. I simmered it on low for 30-45" to help tenderize the meat.
- 2 tablespoons flour, browned
- 1 lb beef tips
- 2 teaspoons creole seasoning (Emeril)
- 2 teaspoons Worcestershire sauce
- 1 1⁄2 cups chicken stock
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup green bell pepper, chopped
- 2 garlic cloves, minced
- 6 mushrooms, quartered
- 1 tomatoes, seeded and chopped
Directions See How It's Made
- Brown your flour in a dry pan. This will take about 10-12 minutes. Stir often so the flour does not burn. All you want here is a light brown color. (It will get darker in the later stages when you add it back into the vegetables). Transfer to a bowl and set aside.
- Season tips with 1 tsp of seasoning. Cover and set aside.
- Chop all veggies and set aside.
- Heat a non-stick pan over medium heat for about four minutes. Add the beef tips and brown well on all sides. When done transfer beef and all juices to a bowl.
- Add the onion, celery and bell pepper to the pan. Add ½ cup stock, 1 tsp seasoning and 1 tsp Worcestershire. Cook and stir until all liquid has evaporated.
- Let the veggies stick to the pot one minute. Stir then let stick one more minute.
- Add garlic. Cook and stir until fragrant.
- Add ½ cup stock and browned flour. Cook for one minute, stir then cook one more minute.
- Add ½ cup stock, meat and juices, mushrooms, tomatoes and remaining 1 tsp of Worcestershire.
- Bring to a boil, cover and simmer 10 minutes. Remove cover and simmer until desired consistency.
- Serve over brown rice.