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Cajun Smothered Beef Tips over Rice

Name: Cajun Smothered Beef Tips over Rice
Prep time: 2 h 20 min
Total time: 2 h 21 min
Cuisine: Cajun/Creole · Cajun
Ingredients: beef sirloin — 907 g; salt — 5 g; black pepper — 3 g; all-purpose flour — 23 g; vegetable oil — 41 g; yellow onion — 110 g; green bell pepper — 100 g; celery — 80 g; garlic — 12 g; tomato paste — 30 g; beef broth — 710 g; creole seasoning — 5 g; cayenne pepper — 3 g; bay — 2 g; parsley — 7 g; white rice — 532 g

Cajun Smothered Beef Tips over Rice reads umami 9.1, richness 6.8 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 2 hr 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 9.6 / 10
Sweet & Fruity — 3.1 / 10
Sour & Bright — 2.1 / 10
Bitter & Earthy — 2.2 / 10
Rich & Fat — 7.0 / 10
Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 9.1 · Richness 6.8 · Salinity 4.7 · Allium 4.1 · Heat 2.9 · Sweetness 2.7 · Herbaceous 2.4 · Warm Spice 2.1 · Earthy 2.0 · Sourness 1.9 · Bitterness 1.5 · Fruity 1.3 · Floral 0.9 · Citrus 0.7 · Nutty 0.5

What's in it (16)

beef sirloin — 907 g
salt — 5 g
black pepper — 3 g
all-purpose flour — 23 g
vegetable oil — 41 g
yellow onion — 110 g
green bell pepper — 100 g
celery — 80 g
garlic — 12 g
tomato paste — 30 g
beef broth — 710 g
creole seasoning — 5 g
cayenne pepper — 3 g
bay — 2 g
parsley — 7 g
white rice — 532 g

Time & effort: about 2 hr 21 min (2 hr 20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 221.4 kcal, 16.4 g protein, 6.9 g fat, 23.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the beef tips dry, then toss with the salt, black pepper, and 1 tablespoon of the flour until lightly coated.
Heat 2 tablespoons of the oil in a Dutch oven over high heat. Working in two batches so the pan stays hot, sear the beef until deeply browned on both sides, 3-4 minutes per side; transfer to a plate.
Add the remaining 1 tablespoon oil to the pot along with the onion, bell pepper, and celery. Sauté over medium heat, scraping up the browned bits, until softened and lightly golden, 6-7 minutes.
Stir in the garlic, Cajun seasoning, and cayenne; cook until fragrant, about 1 minute.
Stir in the tomato paste and remaining 2 tablespoons flour; cook, stirring constantly, 1-2 minutes to build a light roux and cook off the raw flour taste.
Whisk in the beef broth a little at a time, smoothing out any lumps, then add the bay leaves and return the beef and any accumulated juices to the pot.
Bring to a simmer, cover, and reduce the heat to low. Simmer, stirring occasionally, until the beef is fork-tender, 1 1/2 to 2 hours.
Uncover and simmer 10-15 minutes more, until the gravy is thick enough to coat the back of a spoon; discard the bay leaves and season to taste with more salt.
Stir in the parsley and serve hot over the rice.

Dishes with a similar flavor shape

Carne Guisada with Warm Tortillas — Tex-Mex
Grillades and Grits — Cajun/Creole
Sopa de Tortilla — Mexican
Sunny Chicken Paella — Spanish
Sopa a la Minuta — Peruvian

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.