1 lb. Boneless Beef Sirloin Tip (Thin Cut), rolled up and sliced into pinwheels, and secured with toothpicks
About 1 c. all-purpose flour
1 t. Creole seasoning
1 t. sea salt
1/2 teaspoon Greek seasoning
About 1/4 c. vegetable oil
1 T. butter
More ingredients below.
Directions for meat:
Mix flour and seasonings in a small bowl, pick up meat with the toothpick and twirl in the flour until coated. Heat oil and place meat with toothpick in hot oil and brown on both sides until golden brown, then remove to paper towel lined plate.
Directions for vegetables:
Pour out excess oil, (reserve for roux), leaving about 2 tablespoons in skillet, and add butter.
1 med. onion, sliced in one inch slices
1/2 bell pepper, sliced in one inch slices
3 ribs of celery, sliced thin
1 clove garlic, minced
Place vegetables in hot skillet, and cook until slightly starting to brown, stirring often while preparing the following mixture.
Mix together the following ingredients in a large measuring cup or bowl:
1 & 1/2 c. water
1/4 cup burgundy wine
2 T. Worcestershire sauce
Pour into skillet with vegetables, stir to loosen bits from skillet. When it returns to a boil, remove toothpicks carefully, return meat to skillet, lower heat, cover, and simmer for about 45 minutes. Meanwhile, prepare the roux.
Place in separate skillet:
2 T. reserved oil
2 T. of the flour used for dredging the meat
Stir almost continuously over medium heat until dark brown.
This should take up the better part of the 45 minutes while the veggies are simmering. JUST KIDDING.
After the timer goes off, assuming you have one, if not when the veggies have simmered for 45 minutes stir the roux into the veggies, simmer another 5 minutes until it reaches the thickness desired. Add a tiny amount of water if too thick. Don't add too much, you don't want to have to redo the roux!!! LOL
Now, assuming you've cooked your rice at some point during this cooking marathon, serve this delicious concoction over it. Rolls and salad on the side or whatever your heart desires...I like crackers. Yum!