Wild West Beef & Smoked Gouda Grits

Ingredients...

• 8 oz. of CMA Premium Beef Tips
• 8 oz. of gravy
• 1 tablespoon extra-virgin olive oil
• 6 ounces portobello mushrooms, coarsely chopped
• 1/2 cup chopped red onion
• Chopped fresh parsley (optional)
• 3 1/2 cups water (for grits)
• 1 cup quick-cooking grits (for grits)
• 1 cup shredded smoked Gouda cheese (for grits)
• 2 to 4 tablespoons butter, softened (for grits)

Directions...

• To prepare Smoked Gouda Grits, bring water to a boil in medium saucepan.
• Slowly add grits, stirring constantly.
• Reduce heat to medium-low; cover and cook 5 to 7 minutes or until thickened, stirring occasionally.
• Add cheese and butter; stir until completely melted.
• Remove from heat.
• Cover; set aside.
• Meanwhile heat oil in large nonstick skillet over medium-high heat.
• Add mushrooms and onion.
• Cook 4 to 5 minutes or until onion is tender, stirring occasionally.
• Stir in beef tips with gravy; continue cooking until cooked through, stirring occasionally.
• Serve beef mixture over grits.
• Garnish with parsley, if desired.

Source: National Cattleman`s Beef Association, beef.org