Recipe: Wild West Beef and Smoked Gouda Grits (using pre-cooked beef tips)

WILD WEST BEEF AND SMOKED GOUDA GRITS

FOR THE 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
FOR THE BEEF MIXTURE:
1 pkg. (17 oz.) refrigerated fully-cooked beef tips with gravy
1 tablespoon extra-virgin olive oil
6 oz. portobello mushrooms, coarsely chopped
1/2 cup chopped red onion
Chopped fresh parsley (optional, to serve)

TO PREPARE SMOKED GOUDA GRITS:
Bring water to a boil in a 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, as desired; stir until completely melted. Remove from heat. Cover; set aside.

TO PREPARE THE BEEF MIXTURE:
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.

TO SERVE:
Divide grits evenly among 4 shallow bowls. Top with beef mixture. Garnish with parsley, if desired.

*For a tasty variation, serve beef mixture over prepared mashed potatoes.

Makes 4 servings
From Candace McMenamin, South Carolina
Family Favorites Category, 2005 National Beef Cook-Off
Source: American's Beef Producers