Beef Tips in Bison Gravy with Garlicy Caulirice & Roasted Garlic Parm Broccoli
Our girl Francine shared this amazing recipe that's perfect for Father's Day and a great keepsake for meals to come! Follow her over on Instagram for great drool-worthy recipes!
Ingredients:
- 2 pounds stir fry beef
- Himalayan salt & pepper
- 2 tablespoon olive oil
- 2 tabslespoons butter or ghee
- 1 small Shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons of gluten free Worcestershire sauce
- 8oz cremini mushrooms, sliced
- 1 cup High Vibe Health grass-fed bison bone broth
- 1/4 cup heavy cream or coconut cream
Directions:
- Generously season meat with salt & pepper.
- Heat olive oil in a large skillet over medium-Hugh heat. Once the pan is hot, add beef and sear on all sides until nice and brown.
- Remove beef from skillet and set aside. Reduce heat to medium low.
- Add butter, shallot, and garlic to the skillet and cook for 2 to 3 minutes, until the shallot is translucent and the garlic is fragrant.
- Add the Worcestershire sauce and mushrooms to the skillet. Sauté until the mushrooms have released their liquid and the liquid has evaporated.
- Deglaze the pan with the bison bone broth, using a rubber spatula to scrape up and mix in any bits stuck to the bottom of the pan.
- Whisk in the heavy cream and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the sauce has started to thicken, about 12 minutes.
- Return the beef to the pan and toss to coat in the sauce. Continue to cook for an additional 5 to 10 minutes, until the meat is tender and the sauce has finished thickening.
- Store leftovers in the fridge for up to 1 week