(Adapted from the Sweet Potato Queens' Recipe)


  • This makes 2 or 3 servings.
  • 4 Tablespoons of bacon drippings or oil
  • 1 pound of top round thinly sliced
  • 1/2 cup of chopped onion
  • 1/4 cup of chopped red or green bell pepper
  • 2 cloves of garlic, finely minced
  • 1/2 cup of chopped tomatoes
  • 1/2 teaspoon of Cajun seasoning or thyme
  • 1/4 teaspoon of Tabasco (or more)
  • 2 Tablespoons of flour
  • 1 1/2 cups of water
  • salt and freshly ground black pepper

Click on the cow to visit the Texas Beef Council for lots of information about cuts of beef.


Pound the meat thin with a tenderizer mallet or the edge of a heavy plate and cut it into bite size pieces. Using a heavy, preferably cast iron, pan saute the meat in two or three tablespoons of the fat or oil. Remove the beef when it has browned and add the onions, bell pepper, garlic, tomato and spices. When the vegetables are heated through and start to wilt a bit remove them and add the rest of the fat and the flour. Cook, stiring constantly untill the roux is brown. Slowly add 3/4 cup of the water and keep stiring. When this is thick and smooth put the meat and everything else back in the pot. At this point add the Tabasco and a little bit of salt and pepper. Cover and simmer on low for 30 minutes and then add another 1/2 cup of water and continue for another 45 minutes. Check frequently and add more water if it gets too thick. The meat should be very tender. Correct the seasonings and serve this in soup bowls over hot grits.


Jill Conner Browne and her Sweet Potato Queens are out of Jackson Mississippi, Home of Deep Fried Dill Pickles. The books are published by Random House and you can visit the Sweet Potato Queens online.

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