My hubby really likes my cooking and since switching to the ketogenic life style I haven't been cooking a lot of his favorite meals. I was determined to find him something that would satisfy his beef tips craving. So the first stop I made was google, all the Keto recipes I could find were not close enough to the real thing most of them were beef stroganoff like. I cant do dairy nor is that the beef tips hubby was looking for. I called my mom and asked her for her recipe from my grandma. Now was the fun part, figuring out how I was going to make the sauce thick, and is Worcestershire an acceptable condiment for my lifestyle?
First I wanted to figure out the hardest part the Worcestershire. After looking up many recipes to try and make a homemade sauce, I came to the conclusion that no matter what I tried I was gonna have to add molasses and sugar. Always leaving me with a glycemic load hovering around 1. Than I though what about coconut amino's that would be perfect for the sweetness all I would have to do is add a little acid and some salt and I'd be in business. When you look at the label it says coconut blossom nectar or coconut tree sap, those words had me a little scared even though I had heard that its a great alternative. Although it says nectar or sap the Glycemic load that either coconut amino production will end up with is less then 1 (its actually 0 but just to be safe I wanna say less then one). Both options have less of a G.L. then a green pepper so I would say your safe either way.
Thickening the gravy was scary to me. How can I thicken something that needs to be thickened with cornstarch. I've never done that before. Xanthan gum kept returning as the best thickener for liquids. It has a stifling effect on your blood sugar level, meaning if your blood sugar goes up from say the Worcestershire it would stay lower then if you didn't have the XG at all. now figuring out how to use it some y gravy doesn't turn slimy was the real challenge. I found that after I mixed the XG and the oil if I added it little by little and stopped after I full incorporated each addition I could monitor the consistency. When you lift your spoon out of the slow cooker and the gravy creates a nice layer on the spoon not a thick you can see through it layer, you can stop adding the XG mix.
Hope this hits your beef tips and gravy spot. It definitely hit the spot for my hubby. for him I still ended up making the noodles but for my self I served it over fresh cauliflower to give it a little crunch. Make sure your read the recipe first as the XG mix may be tricky.
If you made this I would love to see it, post the photo in the comments below. Make sure you leave your Instagram name so I can give you a shout out on my story.
Beef Tips and gravy
3 Pounds top sirloin cubed
3 tbsp. olive oil
1 tsp. garlic powder
1 tsp. pink salt
½ tsp. black pepper
2 cups beef bone or regular broth
1tbsp. Worcestershire sauce
1 tsp. Italian seasoning
1 cup diced onion
1 tbsp. minced garlic
1 bay leaf
1 tbsp. xanthan gum
3 tbsp. coconut oil
In 12-inch skillet add half the olive
oil and let get hot. Add in half the beef season and sear being sure not cook
through. Leaving it sit untouched for about two minutes to get a good sear. Add
the seared beef to your slow cooker. Put remaining oil in pan. Add the remaining
beef season and sear. Combine with the rest of beef.
In the slow cooker you want to add your
broth and Worcestershire. Dust the beef with the Italian seasoning. On top of
the beef add the onions and garlic. insert the bay leaf into the mixture.
Set slow cooker to high (2 to 4 hours)
or low (6 to 8). Make sure beef is tender.
Turn slow cooker to high. With a whisk mix
together the xanthan gum and oil until zero lumps remain. While whisking slowly
add the mixture to the slow cooker. Be sure to add it slow, it will clump up if
you add it all at once. After each addition check thickness (if it seems a
little thicker that’s all you’ll need to much will make it “slimy”). Once you
have reach your desired thickness mix thoroughly (not vigorously) to ensure
there are no lumps.
remove bay leaf and serve.
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