Dijon Beef With Brown Rice Spirals
- 1 12 tablespoons olive oil (divided)
- 1 small onion, chopped
- 1 lb top round steak, cut into bite sized pieces
- 1 12 tablespoons Bob's Red Mill gluten-free all-purpose baking flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon country-style dijon mustard
- 2 tablespoons water
- 1 tablespoon cornstarch
- 12 teaspoon rosemary, crushed
- salt & pepper
- Heat 1/2 tablespoon olive oil in a large pot.
- Add onions and cook for 5 minutes.
- While onions are cooking, toss beef with flour.
- Add 1 tablespoon olive oil to the pot.
- Increase heat to medium-high.
- Add beef and cook until brown on all sides.
- While beef & onions are cooking, mix broth, Worcestershire, and mustard.
- Reduce heat to low.
- Add broth mixture and stir thoroughly.
- Cover and simmer for 15 minutes or until beef is cooked through.
- Add rosemary, salt, and pepper.
- Dissolve cornstarch in water and add to pot.
- Cook and stir for 3 minutes or until desired thickness is reached.
- Serve over brown rice spirals.
olive oil, onion, bobs red, beef broth, worcestershire sauce, countrystyle, water, cornstarch, rosemary, salt
Taken from www.food.com/recipe/dijon-beef-with-brown-rice-spirals-473997 (may not work)