1 pound beef sirloin tips
2 packages Pioneer Brown Gravy Mix, divided
1/3 cup red wine
1 medium green pepper, coarsely diced
1 medium yellow onion, coarsely diced
1/3 cup butter
2/3 cup milk
1 can (11 ounces) corn kernels, rinsed and drained
1 can (11 ounces) black beans, rinsed and drained
1 package Pioneer Yellow Cornbread Mix
1 egg
3/4 cup milk

Slice beef thinly. Dissolve one package Pioneer gravy mix in wine. Add beef to mixture and marinate overnight in refrigerator. Preheat oven to 400 degrees. Spray large, deep skillet with nonstick spray and heat on high. Remove meat and pour remaining marinade into measuring cup. Add enough water to equal 11/2 cups liquid. Brown steak for 3 minutes on each side in hot skillet, remove and set aside. When cooled, cut into bite-sized pieces. Use remaining beef fat to brown green pepper and onion in same skillet. Add 1/2 cup water and cook on medium heat until peppers and onions are soft. Add butter and reduce heat to low. When butter melts, stir in second package of gravy mix. Gradually add reserved marinade and milk, cooking and stirring until thick and bubbly. Remove from heat and add beef, corn and black beans; mix well. Spoon into 8x8x2-inch casserole dish. Combine cornbread mix, egg and milk and pour over beef mixture. Bake 35 to 45 minutes or until crust is golden brown. Remove from oven and allow to stand for 15 minutes before serving.

Serving size: 1 cup. Per serving: 433 calories, 27 g protein, 20.2 g fat, 27.6 g carbohydrates, 4 g fiber, 715 mg sodium, 134 mg cholesterol

Sandra Metoyer, Bryan Texas Utilities

Sandra’s recipe evolved from her version of chicken pot pie and added a Texas twang with beef, corn and black beans. “I think marinating the beef in the gravy and wine and using the Pioneer gravy as the roux for the filling makes the taste truly special and delicious,” she said.