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**Third Time Making This Recipe Tonight — I’m Obsessed With That Delicious Sauce!

A Comfort Dish Made With Tender Small Beef Pieces**

Some recipes become instant favorites — the kind you cook once, enjoy twice, and by the third time, you’re officially obsessed. This dish is exactly that: tender small beef pieces simmered in a rich, savory, slightly glossy sauce that clings to every bite. It’s cozy, hearty, and incredibly satisfying, making it perfect for weeknights or lazy weekends when you want something deeply flavorful.

The magic comes from two things:

1. Cutting the beef into small, even pieces so it cooks quickly and tenderly, and
2. A sauce that balances beefy richness, warm spices, tangy notes, and buttery smoothness.

Below is a complete guide to making this irresistible dish at home.

⭐ Ingredients You’ll Need

For the Beef

• 500 g (about 1 lb) beef, cut into small cubes or thin strips
• 1 tablespoon oil (vegetable or olive)
• Salt and black pepper to taste
• 1 teaspoon garlic powder or 2 fresh garlic cloves, minced
• ½ teaspoon paprika
• ½ teaspoon onion powder

For the Sauce

• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 tablespoon flour (to thicken the sauce)
• 1 cup beef broth
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon sugar (balances the flavors)
• Optional: pinch of chili flakes for heat
• Optional: splash of cream (for extra richness)

To Finish

• Fresh parsley
• Cooked rice, mashed potatoes, or pasta for serving

🍳 Step-By-Step Method

Step 1: Prepare the Beef

Cut your beef into small, even pieces — this helps it cook evenly and lets the sauce coat every surface.

Pat the pieces dry with a paper towel. This step helps them brown properly rather than steam.

Season with:

• Salt
• Pepper
• Garlic powder
• Paprika
• Onion powder

Mix well and set aside.

Step 2: Brown the Beef

Heat a tablespoon of oil in a pan over medium-high heat.

Add the beef in a single layer. Do not overcrowd — you want the pieces to sear and form flavor, not boil in their own juices.

Sear for 2–3 minutes per side until browned. They don’t need to be fully cooked yet. Remove and set aside.

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