I can barely draw a straight line. I can’t keep the beat to even the simplest melody. My teenage boys can attest to the fact that I certainly cannot carry a tune. I express my creativity in the kitchen. Creating exciting meals for your family doesn’t take fancy training from a prestigious culinary school nor does it need to involve hours slaving over a hot stove. Taking common ingredients and turning them into extraordinary dishes is like solving a puzzle. It takes some trial and error. Be brave! Step out of your culinary comfort zone and become a COURAGEOUS COOK!
This is a dish is adapted from one I created for the National Beef Cook-Off. I won 10 grand in the finals!
Wild West Beef Tips:
1 tablespoon extra-virgin olive oil
6 ounces Portabello mushroom caps, coarsely chopped
½ cup chopped red onion
1 (17 ounce) package fully cooked Beef Tips with Gravy*
Garnish: chopped fresh parsley
To prepare grits:
In medium saucepan, bring water to a rapid boil. Slowly stir in grits. Reduce heat to medium-low; cover. Cook 5 to 7 minutes, or until thickened, stirring occasionally. Reduce heat to low. Stir in butter and cheese. Continue stirring until butter and cheese are melted. Cover and remove from heat.
In 12-inch skillet, heat oil over medium-high. Add mushrooms and onions. Sauté until tender, about 5 minutes. Add contents of Beef Tips and Gravy package. Stir to combine; cover and continue cooking 5 minutes or until heated through.