Beef Tips & Noodles

INGREDIENTS

3 tblsp. Canola Oil
1 lb. Beef Round (Tip Of Sirloin), cut into 2 inch squares & floured
5 Large Whole Cloves Garlic, peeled
2 Sweet Red Peppers, cut into 2 inch squares
1/4 cup Thick, Rich Stock, gelled if possible
2 tbls Liquified, New Mexico Red Chilis, or pureed jalapenos
Extra wide, Hot Buttered Noodles
Flour Tortillas
Pico De Gallo

PRE-HEAT oven to 350 degrees.

HEAT Canola Oil in deep, 10" diameter, castiron skillet or Dutch oven. Dredge squares of Beef in Flour. Drop half the beef into the hot oil. It should sizzle immediately.
COOK, turning once, until golden, then remove to a covered earthenware pot or casserole. Repeat with second half of Beef.

DROP the whole cloves of Garlic into the hot oil left in the skillet and cook, turning once, until golden and puckered all over. With a slotted spoon, remove the garlic from the skillet and add to the beef. Do the same with the Red Pepper, cooking on both sides until it just starts to blacken.

REMOVE with a slotted spoon and add it to the beef and garlic.

COVER casserole dish and bake for 1 hour.

REMOVE from oven. At the last minute, stir in the Red Chili and serve over the Hot Buttered Noodles.

For that little extra something, accompany with Pico De Gallo (Beak Of The Rooster), for each person to add to taste, and warm Flour Tortillas.

Grown men have been known to get misty over this dish!