You Asked For It: Creole Beef Tips
I would like the beef creole recipe from La Cave. Thank you.
Carol Sandstrom, Belleair
I supposed that Carol is referring to the Indian Rocks Beach fine dining establishment that closed in the early 1990s. That's sort of a tough recipe for us to find so many years after it closed, but Ellen Uzonwanne of Palm Harbor sent in a version and I hope it will remind Carol of that favorite restaurant meal. The fresh ingredients coupled with the seasoning and Worcestershire sauce make this a flavorful dish. I simmered the dish for about 10 more minutes to make the sauce a little thicker. When you brown the flour, watch it closely and don't rush the process. Chop the vegetables while you keep an eye on the skillet. This is a quick and easy weeknight dinner for busy families.
Barbara Middleton of St. Petersburg is looking for a Margarita Cupcake recipe. She had them at a party and would love to make them.
Marilynn Myers of St. Petersburg sends a great big thank-you to Petra Bauer for the Edamame Salad from Backfin Blue Café.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Include your name, city and phone number.
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Creole Beef Tips
2 tablespoons flour, browned
1 pound beef tips
2 teaspoons creole seasoning, divided
½ cup onion, chopped
½ cup celery, chopped
½ cup green bell pepper, chopped
1 ½ cups chicken stock, divided
2 teaspoons Worcestershire sauce, divided
2 garlic cloves, minced
6 mushrooms, quartered
1 tomato, seeded and chopped
Brown flour in a dry pan over low heat. This will take about
10 to 12 minutes. Stir often so the flour does not burn, you just want a light brown color. Transfer to a bowl and set aside.
Season beef tips with 1 teaspoon of creole seasoning.
Cover and set aside.
Chop all vegetables and set aside.
Heat a nonstick pan over medium heat for about four minutes. Add the beef tips and brown well on all sides. When done, transfer the beef and juices to a bowl.
To the pan, add the onion, celery and bell pepper. Add ½ cup stock, 1 teaspoon creole seasoning and 1 teaspoon Worcestershire sauce. Turn the heat up to medium and
cook and stir until all liquid has evaporated. Let the
vegetables cook for one minute, stir and let them cook another minute. Add garlic, cooking and stirring until fragrant.
Add ½ cup stock and browned flour. Cook for two minutes, stirring occasionally. Add ½ cup stock, meat and juices, mushrooms, tomatoes and remaining 1 teaspoon Worcestershire sauce. Bring to a boil, cover and simmer 10 minutes. Remove cover and simmer until desired consistency.
Serve over hot cooked rice.
Source: Ellen Uzonwanne of Palm Harbor