Ingredients:
- 1 package (17 ounces) refrigerated fully-cooked beef tips or use sirloin tip steak cut into “chunks” with gravy
- 1 tablespoon extra-virgin olive oil
- 6 ounces portobello mushrooms, coarsely chopped
- 1/2 cup chopped red onion
- Chopped fresh parsley (optional)
Smoked Gouda Grits:
- 3-1/2 cups water
- 1 cup quick-cooking grits
- 1 cup shredded smoked Gouda cheese
- 2 to 4 tablespoons butter, softened
Cooking:
- To prepare Smoked Gouda Grits, bring water to a boil in medium saucepan. Slowly add grits, stirring constantly. Reduce heat to medium-low; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Add cheese and butter; stir until completely melted. Remove from heat. Cover; set aside.
- Meanwhile heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onion. Cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in beef tips with gravy; continue cooking until heated through, about 5 minutes, stirring occasionally.
- Serve beef mixture over grits. Garnish with parsley, if desired.
