Instructions
Cook the Rice:
Rinse the rice until water runs clear.
In a pot, combine water, butter, and salt. Bring to a boil.
Add rice, stir, cover, and cook on low for 18 minutes.
Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
Sear the Beef:
In a large skillet or pot, heat olive oil over medium-high heat.
Add beef cubes in batches and sear until browned on all sides. Remove and set aside.
Sauté Aromatics:
In the same pan, add onion and cook for 3 minutes until soft.
Add garlic and cook for 30 seconds.
Make the Gravy:
Pour in beef broth, Worcestershire sauce, soy sauce, black pepper, paprika, and salt. Stir well.
Return beef to the pan. Cover and simmer for 45–50 minutes until tender (or 25 minutes in Instant Pot on “Meat/Stew” mode).
Thicken:
Mix cornstarch and water, then stir into the sauce. Cook for 3 minutes until thickened.
Serve:
Scoop fluffy rice into bowls or plates.
Top with beef tips and rich gravy.
Garnish with fresh parsley.
Pro Tip: Add mushrooms and a splash of red wine for even more depth of flavor.
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