Since I am "over" the cooking and all the extra pounds I've added this holiday season, I want to keep it light, yet elegant, so I'm serving up a beautiful seafood tower {which can mostly be cooked and assembled earlier in the day and simply thrown on ice half an hour before my guests arrive}, Liz's smoked trout dip, a delicious french onion soup and peppered beef tips in gravy. I'm asking my guests to bring either a bottle of champage or a dessert of some kind and that'll be that.
Beef Tips & Gravy
Peppered Beef Tips & Gravy
Since my husband likes to give folks a little more variety in case they don't love seafood, he asked me to come up with some sort of "beef tip" type recipe to serve alongside the seafood tower. This is what I came up with and it is delicious! In fact, it would be a great dish to serve over some plain white rice or buttered pasta for a yummy weeknight dinner too.
Ingredients:
1 1/2 - 2 lbs hangar steak, cut into bite size chunks
2 tablespoons vegetable [or olive] oil
1 medium onion, chopped
1 red bell pepper, chopped [any color bell pepper will do]
8 oz sliced white button mushrooms
1 teaspoon Lawry's seasoning salt
1/2 teaspoon garlic powder
1 teaspoon freshly ground black pepper
2 cups beef broth
1 tablespoon worchestershire sauce
1 tablespoon soy sauce
1/2 cup sour cream
Directions:
Preheat oven to 300 degrees on convection bake setting, or 325 bake if your oven does not have that feature. In a large dutch oven over high heat, add the oil. Heat until it just begins to smoke, then add the beef pieces. Allow beef to sear/brown on most sides, then add in onions and bell peppers. Continue cooking, reducing heat to medium high, stirring occassionally until onions begin to turn translucent in color. Add in mushrooms and continue stirring for about 5 minutes more. Add in the seasonings and beef broth and allow to cook another two minutes. Mix in worchestershire and soy sauces, cover and place in the oven for 1.5 hours. Remove from oven and stir in sour cream. Transfer to serving dish and enjoy.