Tuesday, August 19, 2014

Peppered Beef & Gravy

The best thing I like about cooking a large piece of beef on the grill, or oven, is what you can do with the leftovers. I took some thin slices of the Grilled Hanger Steak we enjoyed the other night and made this Peppered Beef & Gravy. This would also work well with round steak, or any other inexpensive cut of beef. It was great over rice, but would also work over egg noodles or mashed potatoes. 

2 tsp minced garlic (or garlic powder)
1 tsp minced ginger (I used ground ginger)
1 cup beef stock (I use homemade)
1 1/2 lbs. beef, thinly sliced (any type of inexpensive beef works, such as round steak)
1/3 cup red wine
1 tsp course-ground black pepper (or more to taste)

2 tbls soy sauce
1/3 cup flour

In the morning, marinate beef strips in wine, pepper, soy sauce, garlic, ginger and beef stock; cover and set aside in the refrigerator (6 hours or more). When ready to cook, preheat oven to 300 degrees. Add marinated beef to a 9 x 9-inch casserole dish sprayed with cooking spray; sprinkle flour over all and stir to mix well. Cover and bake one (1) hour or until gravy has thickened and beef is tender. Serve over rice, egg noodles or mashed potatoes with the veggie of your choice.

Cooks note - Marinate overnight and cook in a slow cooker for 8 hours the following morning = dinner ready when you get home.