From the Dakota Family archives
Arlene Peterson, program coordinator for NDFB in the '80s and '90s provided this recipe for the October 1997 issue of Dakota Family:
My father was a "meat and potatoes" man and assumed that for at least the main meal of the day meat and potatoes would be served. One weekend when I was home from college (years ago!!) I prepared a beef recipe which was served over rice. I remember after the meal was over, Dad commented that the potatoes sure had a different taste.
For family members who don't like a "different taste," the raisins and the cashews in the Beef Veronique can be optional. And for the real traditionalist, the beef mixture could even be served with potatoes.
Beef Tips Veronique
Ingredients:
2 lbs. sirloin beef, cubed
1/2 cup water
3 tbsp. oil
1/2 cup chopped cashews
1 tbsp. dry mustard
1 cup raisins
1 tbsp. honey
Cooked rice
1 tsp. salt
2 tbsp. parsley
Instructions
Brown beef cubes in oil. Removed meat and keep warm. In a small bowl, stir together mustard, honey, salt and water. Add meat drippings and simmer to blend, then add meat.
Serve over cooked rice, to which chopped parsley has been added. Use raisins and chopped nuts as a garnish. Yields six servings.