Vickie’s Smothered Beef Bits
Quick and easy to fix. Have you ever opened the freezer and tried to decide what to have for dinner? That’s how this recipe came about.
It was too cold to run out to the store. So we gathered what we had at home and threw something together that warm everyone up. While feeding that need for something different.
Of course here in the south, gravy goes with everything. And this dinner is no exception.
It’s a simple beef and gravy dish, served perfectly with potatoes and your favorite veggies.
Preparation Time: 40 Minutes
- 1 lbs beef kabobs
- 1 beef bouillon cubes
- ¼ fresh small onion – chopped
- 1 tspn salt
- 1 tspn pepper
- 4 tspn butter
- ¼ cup flour
- 1¼ cup water
- Chop onion and add to a large skillet with butter and saute’, stirring frequently. Cook the onion until soft.
- While onion is sizzling, cut beef into cubes. If the meat is still slightly frozen it’s easier to cut.
- Add beef to the skillet and mix with onion.
- Crumble a bouillon cube into the skillet and mix well with the onion and beef.
- Brown the beef with the onion. Stir and mix to ensure all sides of the beef have browned before continuing.
- When the beef is ready, add the flour to the skillet and allow it to soak up the liquid and coat the beef.
- Brown the flour for about 5 minutes, then add the water. Mix well.
- Add the salt and butter, and again mix well.
- Simmer beef mixture for about 20 minutes, stirring about every 10 minutes.
Don’t let the gravy stick to the bottom of the skillet.
- Cook until the gravy is at the desired thickness.
- You can use any kind of beef. Kabobs are easier because they’re already cut down to size.
- You can add mushrooms, sliced thin and saute with onion.
- You can also add 1 tspn of garlic with the salt and pepper.
- Try splitting the water to 1 cup milk and ¼ cup water for a creamier gravy.
- Serve warm alone, over toast or noodles
- Serve with
- Peas and Corn, Southern Green Beans, or your favorite veggies.
- Baked potato