Cindys Beef Tips Recipes

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CINDY'S BEEF TIPS

This is very savory and the best beef tips I've ever made! Serve over mashed potatoes or steamed rice.

Provided by Cindy in Pensacola

Categories     Everyday Cooking

Time 3h30m

Yield 6

Number Of Ingredients 14



Cindy's Beef Tips image

Steps:

  • In a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. Stir the flour and seasonings together, and add the beef stew meat. Seal the bag and shake several times to coat the beef cubes with seasoned flour. Brush off excess flour.
  • Heat half of the canola oil in a large skillet over medium-high heat. Fry half of the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. Remove the browned beef to a plate, and repeat with the rest of the canola oil and beef cubes. Transfer to plate, and cook and stir the onion in the hot skillet until translucent, about 5 minutes.
  • Whisk together beef broth, mushroom soup, and skim milk until smooth. Return the beef cubes to the skillet together with any juices on the plate, add the mushrooms, and pour the broth mixture over the beef and mushrooms. Turn heat to low, and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. Simmer about 2 minutes to thicken.

Nutrition Facts : Calories 343 calories, Carbohydrate 29.5 g, Cholesterol 42.9 mg, Fat 15.5 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 3 g, Sodium 1129.8 mg, Sugar 4.9 g

1 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound cubed beef stew meat
¼ cup canola oil, divided
1 large onion, coarsely chopped
3 cups beef broth
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 (10.75 ounce) can skim milk
1 (8 ounce) can sliced mushrooms, drained
2 tablespoons cornstarch
1 tablespoon water

CINDY'S MEATLOAF

This was handed down to me from my mother. My best friend's kids wouldn't eat meatloaf until I gave her this recipe. She had tried many different ways. Now they won't eat any other meatloaf that's not "Cindy's".

Provided by CinCity

Categories     Meat

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11



Cindy's Meatloaf image

Steps:

  • Mix all ingredients thoroughly.
  • Spread in an un-greased loaf pan.
  • Bake in a 350 degree oven for 1& 1/2 hours.
  • OPTIONAL: Top with BBQ sauce for the last 1/2 hour.
  • Line bottom of pan with strips of bacon.
  • Divide meat mixture in 2 halves, place 1st half in pan, make a crater (like a dugout), add cheddar or american cheese, top with 2nd half of meat mixture and seal both halves together.
  • Any or all of the options can be combined for a great meatloaf!

Nutrition Facts : Calories 313, Fat 20, SaturatedFat 8.1, Cholesterol 115.2, Sodium 660.6, Carbohydrate 7.2, Fiber 0.4, Sugar 0.9, Protein 24.6

1 1/2 lbs ground beef
1 cup dry breadcrumbs or 1 cup bread, in cubes
1 1/4 cups milk
1 egg, beaten
1/4 cup onion, minced
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon dry mustard
1/4 teaspoon minced garlic
1 tablespoon Worcestershire sauce

CINDY'S BEEF TIPS

This is very savory and the best beef tips I've ever made! Serve over mashed potatoes or steamed rice.

Provided by Cindy in Pensacola

Categories     Everyday Cooking

Time 3h30m

Yield 6

Number Of Ingredients 14



Cindy's Beef Tips image

Steps:

  • In a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. Stir the flour and seasonings together, and add the beef stew meat. Seal the bag and shake several times to coat the beef cubes with seasoned flour. Brush off excess flour.
  • Heat half of the canola oil in a large skillet over medium-high heat. Fry half of the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. Remove the browned beef to a plate, and repeat with the rest of the canola oil and beef cubes. Transfer to plate, and cook and stir the onion in the hot skillet until translucent, about 5 minutes.
  • Whisk together beef broth, mushroom soup, and skim milk until smooth. Return the beef cubes to the skillet together with any juices on the plate, add the mushrooms, and pour the broth mixture over the beef and mushrooms. Turn heat to low, and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. Simmer about 2 minutes to thicken.

Nutrition Facts : Calories 343 calories, Carbohydrate 29.5 g, Cholesterol 42.9 mg, Fat 15.5 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 3 g, Sodium 1129.8 mg, Sugar 4.9 g

1 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound cubed beef stew meat
¼ cup canola oil, divided
1 large onion, coarsely chopped
3 cups beef broth
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 (10.75 ounce) can skim milk
1 (8 ounce) can sliced mushrooms, drained
2 tablespoons cornstarch
1 tablespoon water

CINDY'S BEEF TIPS

This is very savory and the best beef tips I've ever made! Serve over mashed potatoes or steamed rice.

Provided by Cindy in Pensacola

Categories     Everyday Cooking

Time 3h30m

Yield 6

Number Of Ingredients 14



Cindy's Beef Tips image

Steps:

  • In a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. Stir the flour and seasonings together, and add the beef stew meat. Seal the bag and shake several times to coat the beef cubes with seasoned flour. Brush off excess flour.
  • Heat half of the canola oil in a large skillet over medium-high heat. Fry half of the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. Remove the browned beef to a plate, and repeat with the rest of the canola oil and beef cubes. Transfer to plate, and cook and stir the onion in the hot skillet until translucent, about 5 minutes.
  • Whisk together beef broth, mushroom soup, and skim milk until smooth. Return the beef cubes to the skillet together with any juices on the plate, add the mushrooms, and pour the broth mixture over the beef and mushrooms. Turn heat to low, and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. Simmer about 2 minutes to thicken.

Nutrition Facts : Calories 343 calories, Carbohydrate 29.5 g, Cholesterol 42.9 mg, Fat 15.5 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 3 g, Sodium 1129.8 mg, Sugar 4.9 g

1 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound cubed beef stew meat
¼ cup canola oil, divided
1 large onion, coarsely chopped
3 cups beef broth
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 (10.75 ounce) can skim milk
1 (8 ounce) can sliced mushrooms, drained
2 tablespoons cornstarch
1 tablespoon water

BEEF TIPS

Make and share this Beef Tips recipe from Food.com.

Provided by Dana-MMH

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11



Beef Tips image

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.

2 lbs cubed beef stew meat
1 onion, chopped
1 package brown gravy mix
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 cups water
3 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon salt
1 teaspoon ground pepper
1 cup water

CINDY'S BEEF TIPS

This is very savory and the best beef tips I've ever made! Serve over mashed potatoes or steamed rice.

Provided by Cindy in Pensacola

Categories     Everyday Cooking

Time 3h30m

Yield 6

Number Of Ingredients 14



Cindy's Beef Tips image

Steps:

  • In a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. Stir the flour and seasonings together, and add the beef stew meat. Seal the bag and shake several times to coat the beef cubes with seasoned flour. Brush off excess flour.
  • Heat half of the canola oil in a large skillet over medium-high heat. Fry half of the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. Remove the browned beef to a plate, and repeat with the rest of the canola oil and beef cubes. Transfer to plate, and cook and stir the onion in the hot skillet until translucent, about 5 minutes.
  • Whisk together beef broth, mushroom soup, and skim milk until smooth. Return the beef cubes to the skillet together with any juices on the plate, add the mushrooms, and pour the broth mixture over the beef and mushrooms. Turn heat to low, and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. Simmer about 2 minutes to thicken.

Nutrition Facts : Calories 343 calories, Carbohydrate 29.5 g, Cholesterol 42.9 mg, Fat 15.5 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 3 g, Sodium 1129.8 mg, Sugar 4.9 g

1 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound cubed beef stew meat
¼ cup canola oil, divided
1 large onion, coarsely chopped
3 cups beef broth
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 (10.75 ounce) can skim milk
1 (8 ounce) can sliced mushrooms, drained
2 tablespoons cornstarch
1 tablespoon water

CINDY'S BEEF TIPS

This is very savory and the best beef tips I've ever made! Serve over mashed potatoes or steamed rice.

Provided by Cindy in Pensacola

Categories     Everyday Cooking

Time 3h30m

Yield 6

Number Of Ingredients 14



Cindy's Beef Tips image

Steps:

  • In a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. Stir the flour and seasonings together, and add the beef stew meat. Seal the bag and shake several times to coat the beef cubes with seasoned flour. Brush off excess flour.
  • Heat half of the canola oil in a large skillet over medium-high heat. Fry half of the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. Remove the browned beef to a plate, and repeat with the rest of the canola oil and beef cubes. Transfer to plate, and cook and stir the onion in the hot skillet until translucent, about 5 minutes.
  • Whisk together beef broth, mushroom soup, and skim milk until smooth. Return the beef cubes to the skillet together with any juices on the plate, add the mushrooms, and pour the broth mixture over the beef and mushrooms. Turn heat to low, and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. Simmer about 2 minutes to thicken.

Nutrition Facts : Calories 343 calories, Carbohydrate 29.5 g, Cholesterol 42.9 mg, Fat 15.5 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 3 g, Sodium 1129.8 mg, Sugar 4.9 g

1 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound cubed beef stew meat
¼ cup canola oil, divided
1 large onion, coarsely chopped
3 cups beef broth
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 (10.75 ounce) can skim milk
1 (8 ounce) can sliced mushrooms, drained
2 tablespoons cornstarch
1 tablespoon water

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