Pemberton Cookbook

Beef Tips and Gravy

Jean's way of making a family meal out of inexpensive cuts of meat.
Don't forget the last spoonful of horseradish!

Serves 4-6



Roll the pieces of steak in the flour.

Heat the margarine or oil in a skillet at medium heat.

When it sizzles, add the floured steak pieces. Brown steak pieces.

Add water, a bit at a time, stirring to make a gravy.

Add 2 spoonfuls of horseradish, salt and pepper.

Cover and simmer 20 minutes.

Take lid off and cook another 10 minutes to thicken the gravy.

Add last spoonful of horseradish. Stir in.

Serve hot over toast or potatoes.

-Jean Pemberton, 1970's

Page Created Anne Pemberton, July 24, 2001. Edited Tue, June 3, 2003 . AP.