WILD WEST BEEF & SMOKED GOUDA GRITS
Candace McMenamin, SC
Total preparation and cooking time: 30 minutes · Makes 4 servings.
|
1
|
|
package (17 ounces) refrigerated fully-cooked beef tips with gravy
|
|
1
|
|
tablespoon extra-virgin olive oil
|
|
6
|
|
ounces portobello mushrooms, coarsely chopped
|
|
1/2
|
|
cup chopped red onion
|
| |
|
Chopped fresh parsley (optional)
|
|
Smoked Gouda Grits:
|
|
|
|
3-1/2
|
|
cups water
|
|
1
|
|
cup quick-cooking grits
|
|
1
|
|
cup shredded smoked Gouda cheese
|
|
2 to 4
|
|
tablespoons butter, softened
|
1. To prepare Smoked Gouda Grits, bring water to a boil in a medium saucepan. Slowly add grits slowly, stirring constantly. Reduce heat to medium-low; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Add cheese and butter, as desired; stir until completely melted. Remove from heat. Cover; set aside.
2. Meanwhile heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onion. Cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in beef tips with gravy; continue cooking until heated through about 5 minutes, stirring occasionally.
3. Divide grits evenly among 4 shallow bowls. Top with beef mixture. Garnish with parsley, if desired.
Cook's Tip:
For a tasty variation, serve beef mixture over prepared mashed potatoes.
For recipe images, please contact Megan Severs at 312.228.6824 or via e-mail
at megan.severs@ketchum.com.
When using this recipe, please credit with:
© Cattlemen's Beef Board and National Cattlemen's Beef Association or Courtesy Cattlemen's
Beef Board and National Cattlemen's Beef Association.