Beef Essentials Beef Tips Recipes

Steps:

• In a large skillet, heat oil over high heat.
• Saute the onion until translucent.
• Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet.
• Stir in garlic powder, salt and pepper.
• Bring to boil and reduce heat.
• Cover and simmer for 1 1/2 to 2 hours.
• Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.
• Serve over egg noodles.

Steps:

• In a large skillet heat oil over high heat. Saute the onion until almost translucent.
• Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
• Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
• Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

Steps:

• Heat oil in medium-sized sauce pan over medium high heat.
• Brown stew meat with onions and garlic until meat is browned on all sides.
• Add soy sauce, worcestershire sauce, wine, and water.
• Add beef bouillon, mushrooms, salt, and pepper.
• Bring to a boil, reduce heat, cover and simmer for 1 1/2 - 2 hours.
• Dissolve corn starch in 1/2 cup water. Slowly stir into the meat mixture to thicken. (Use more or less cornstarch, depending on how thick you want it.).
• Serve over rice.

Steps:

• Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
• While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.
• Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.
• Fluff rice with fork and serve with the beef and mushrooms.

Steps:

• Combine the beef tips, undiluted mushroom soup, undiluted onion soup and undrained mushrooms in a bowl and mix well.
• Spoon into a 9x13 baking dish.
• Bake, uncovered at 300°.
• Server or egg noodles or Rice.

Steps:

• In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine. Cover and cook on low for 6-7 hours or until meat is tender., Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.