By Tim H. Martin
Beef or Venison Tips & Rice with Wine Gravy
— Recipe Courtesy of Chef Paula George
• 2-2 1/2 lbs. sirloin tips or venison tips
• 3 tbls. olive oil
• 1/3 cup all purpose flour
• 1 pack McCormick’s Seasoning, Beef Stew Blend
• 2 cloves minced garlic v1/2 cup red wine
• 2 cups beef broth
• *Salt, and pepper, to taste
*Note: Taste testing before using salt is a must, especially if beef broth contains salt!
Place flour and pepper in a sealable container. Add sirloin or venison chunks, seal and shake to coat meat.
In a Dutch oven, heat olive oil on medium-high and brown the meat in two or three batches.
Add McCormick’s seasoning and garlic to the pot and sauté, stirring meat until well coated.
Add the wine and scrape bottom of the pot.
Add the broth slowly and stir well.
You can either transfer everything to a crock pot at this point or continue cooking in Dutch oven on the stovetop’s lowest setting for 5 to 6 hours until tender. Stir often to prevent bottom from scorching.
Serve over rice or hot buttered noodles.
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— Paula George: A Tiger of a Chef
I first met Chef Paula George, in all places, on an Auburn University football message board.
When the Tigers are between seasons, board members often share recipes in the Tiger Café, a forum for AU tailgaters and all food lovers. It didn’t take long to see Paula’s incredible country-style comfort food recipes were vastly superior to Little Smokies and BBQ sauce in a Crock-Pot.
When she posted this beef tips and wine gravy recipe, I immediately knew it was a winner, and my family soon fell in love with the delicately cooked beef in a savory sauce served over rice. It’s my go-to Sunday night meal because I can start it right before or shortly after church and it will be ready for supper.
As the other Auburn board members began to notice Paula’s recipes, it came as no shock when she revealed she’s a longtime professional chef, and is currently cooking with River Bottom Grille by Stanfield’s in Florence, Ala.
Paula has a God given knack for taking rural born recipes and perfecting them, which is what she did with this dish. In the 1970s, a pastor’s wife gave Paula the recipe and, over the years, she tweaked it into something I’m proud to share with Buckmasters fans.
Editor’s Note: My personal recipe notebook is stuffed with Paula’s recipes, and you can enjoy them, too. Please visit her blog, where you can sign up for her monthly newsletter and find dozens of country-style recipes, along with Paula’s personal insights.
You will also enjoy the recipe sharing in the Auburn Tiger Café: