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“You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled underfoot.” Matthew 5:13
Beef cubes are browned and cooked in broth. You can cook the beef in water as well, but the broth gives a richer flavor.
The browner the meat, the more flavor your meat and gravy will have. I remember my dad saying it tasted best when my mom burnt the meat.
You need enough stock/broth to cover the meat.
The sauce is generally used as is, but I added gluten-free flour to mine to make it thicker.
Serve over rice, gluten-free noodles, quinoa or potatoes. I usually skip the starch. I just like a little on the side with a salad/vegetable.
- 2T ghee or oil (dairy-free alternative)
- 2 lbs beef cubes, trimmed, cut into about 1″ cubes (grass-fed, organic is best)
- salt and pepper, to taste (to season meat before browning)
- 3 yellow onions, chopped
- 2T paprika
- 1 1/2-2 cups beef stock/broth (can use water as well)
- 1 clove garlic
- 2t salt
- 1/8t pepper
(if you like it spicy, you can add spicier pepper or other spices you like)
- In a large pot heat 1 T butter/oil. Season meat with some salt and pepper, to taste. Add 1/2 of the meat to the pot to brown on high heat. Brown the meat well on all sides. The darker it is the more flavor your gravy will have. Remove meat from pot and repeat with the remaining butter/oil and meat.
- In the same pot on low heat, add the onions and cook until onions are translucent, stirring occasionally.
- Add the meat back to the pot. Add the garlic, paprika and stock/broth. Add enough broth to cover meat. Stir to mix well.
- Cover pot with tight fitting lid. Simmer over low heat about 2 hours. Stir occasionally. Meat should be tender.
- Add salt and pepper to taste. Add any other seasons you would like.
Optional: make thicker gravy, mix 1/2 cup cold water with 1T gluten free flour mix. Stir until dissolved. Slowly pour into the meat while whisking to avoid clumping. Bring back to a boil for a minute or two.
Serve over rice, gluten-free noodles, quinoa or potatoes.
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