Beef Tips and Tots
Ingredients
- 1 ½ pounds beef round steak
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 teaspoons tomato paste
- 2 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 ¼ cups low-sodium beef broth
- 1 (28 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
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Slice beef into 3/4-inch strips; then slice these pieces, at an angle, into smaller “tips.” Season beef with salt and pepper.
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Heat oil in a large skillet over high heat until shimmering. Transfer in beef, arranging in a single layer. Let the meat sear until browned, 3 to 5 minutes, before turning over and browning the other side.
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Reduce heat to medium and add tomato paste, garlic, and butter. Stir everything until the butter melts, and then stir in the flour. Cook and stir for 1 minute.
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Stir in broth. Raise heat to high and bring to a simmer. Reduce to low, cover, and cook until beef is starting to get tender, about 1 hour and 15 minutes.
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Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
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Uncover, turn heat to medium, and simmer, stirring occasionally, until the sauce has thickened, and the meat is tender, about 30 minutes.
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While meat simmers, bake potato nuggets in the preheated oven until crispy and heated through, 20 to 25 minutes.
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Taste beef tips and adjust the seasoning. Serve immediately over hot potato nuggets.