I did a terrible job on a tri-tip a couple of nights ago. I don't even want to discuss it.
I was going to make a stew from it so I started out with a recipe that called for a roux. That's gumbo isn't it ?
So I used that as a base and added more stuff to make it better.
1/4 cup all purpose flour
1/4 cup oil
1 lb leftover reverse seared tri-tip cut into bite size pcs
1 lb ground chuck
3 tbs butter or margarine
2 C diced onion
1 green bell pepper diced
1 red bell pepper diced
3 C diced potatoes
2 C diced carrots
Three stalks celery diced
2 big tomatoes diced
1 small can corn drained
1 small can ranch style beans ( not availabe everywere )
6 C beef bouillion
1 tsp celery salt
1 tsp garlic salt
1 tsp black pepper
2 tsp seasoned salt ( Lawry's )
1/2 tsp red pepper
2 tsp browning sauce
Make the roux. I made it very dark.
Brown the ground beef.
Saute' veggies in the butter excluding tomatoes and potatoes.
Boil the bouillion and add to the roux. Stir till smooth.
Add all other ingredients. Simmer for 1 hour covered and two hours uncovered.