Wild West Beef & Smoked Gouda Grits




Wild West Beef & Smoked Gouda Grits

Wild West Beef & Smoked Gouda Grits
Total Recipe Time:  30 minutes
Makes 4 servings


1 package (17 ounces) refrigerated fully-cooked beef tips with gravy1 tablespoon extra-virgin olive oil6 ounces portobello mushrooms, coarsely chopped1/2 cup chopped red onionChopped fresh parsley (optional)Smoked Gouda Grits:3-1/2 cups water1 cup quick-cooking grits1 cup shredded smoked Gouda cheese2 to 4 tablespoons butter, softened


  1. 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.
  2. 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.
  3. Serve beef mixture over grits. Garnish with parsley, if desired.


For a tasty variation, serve beef mixture over prepared mashed potatoes.
Nutrition information per serving: 480 calories; 23 g fat (11 g saturated fat; 6 g monounsaturated fat); 100 mg cholesterol; 953 mg sodium; 41 g carbohydrate; 2.9 g fiber; 28 g protein; 7.6 mg niacin; 0.5 mg vitamin B6; 3.8 mcg vitamin B12; 3.4 mg iron; 24.7 mcg selenium; 4.5 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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