Here is my all-time favorite dish. Well worth your patience and time, the preparation of true Smothered Beef and Onions results in fall-apart beef and the great taste of seasoned onions with beef gravy blanketing the entire dish.
In the classic preparation, you can use any type of stew beef because you simmer the meat until it’s tender anyway. Here, I cut out this lengthy method and spice it up a bit. I present you with a dish that still is representative of classic Smothered Beef and Onions my grandfather and father made all the time, but with a pepper kick coming right alongside three different onions, with good tastes hitting you from every angle. Enjoy.
Peppered Beef and Onion Shreds
1 teaspoon cracked pepper
2 teaspoons sherry
4 tablespoons vegetables oil, divided
1 tablespoon cornstarch
Whisk all together well in a large bowl.
8 ounces cubed beef
3 tablespoons beef broth
2 teaspoons sherry, optional
1 tablespoon tomato paste
1 teaspoon minced garlic in oil
1/2 small yellow onion, julienned
1/2 small red onion, julienned
8 green onions, cut into 2-inch segments
Add the beef cubes in the marinade that includes 2 tablespoons of the oil and let soak for at least 2 hours if not longer.
Meanwhile, whisk together beef broth, 2 teaspoons sherry, and tomato paste. Set aside.
Heat remainder 2 tablespoons oil in a large skillet over medium high heat. Remove meat from marinade and add to skillet with the garlic. Discard marinade.
Stir fry meat until no longer pink in the middle, about 4-5 minutes, depending on how large the beef cubes are.
Add the onions and cook 2 minutes longer, stirring constantly.
Add the tomato paste mixture and cook one additional minute, stirring constantly, until thickened. Remove and serve hot.