- 1 bag frozen "gardein" beef tips (Ralphs, Target, Safeway, Kroger)
- 1 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- cashew cream (as needed, recipe to follow)
- ¼ cup safflower or grape seed oil
- 2 cups no chicken (chicken stock)
- ½ cup cashew cream
- 1 tablespoon blackening spice (Paul Prudhomme)
Defrost the beef tips. Gently smash each piece in the palm of your hand. Season each piece on both sides with freshly ground black pepper. Place the flour into a pie pan. Place a bit of cream into a separate pie pan. Dredge the meat on both sides in the flour then in the cream, and then in the flour again. Repeat with all the pieces of gardein. Place the meat onto a plate and reserve.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown. Place them on paper towels and keep them warm.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and blackening spice and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste with more salt and pepper as needed. Serve the gravy as a dipping sauce for the bites.