Beef Tips And Caramelized Onion Casserole Recipes

Steps:

• Set oven to 350 degrees.
• Butter an 8-cup baking dish (or larger).
• In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
• Add in the garlic the last 5 minutes of cooking.
• Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
• Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
• Top with 1/3 of the caramalized onion mixture.
• Arrange another layer of potatoes over the onions, season with salt and pepper.
• Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
• Bring the chicken stock to a simmer and pour slowly over the potatoes.
• Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
• Bake for about 40 minutes.
• Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
• Cool for 10 minutes before serving.

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In 10-inch skillet, melt butter over medium-low heat. Cook onions and sugar in butter 30 to 35 minutes, stirring frequently, until onions are deep golden brown and caramelized. Stir in thyme and stew meat; place in slow cooker.
• In medium bowl, mix broth and gravy mix; pour over meat mixture in slow cooker. Top with carrots and parsnips. Cover; cook on Low heat setting 8 to 9 hours or until beef and vegetables are tender.
• Stir in peas. Cover; cook 10 to 15 minutes longer or until hot.

Steps:

• Bring the filets to room temperature and brush with the olive oil.
• Sprinkle with the salt and pepper.
• In a small bowl, mix the crab meat, breadcrumbs, Old Bay Seasoning and egg.
• Make 2 crab cakes and refrigerate for 30 minutes.
• Melt butter in a medium sauce pan over medium high heat.
• Add sliced onion and sautée until the onions are nice and brown, about 20 minutes.
• Add the cream and let this simmer until it reduces by half, about 20-30 minutes.
• Season the sauce with salt and pepper and a little cayenne pepper if using.
• Heat grill to high heat.
• Coat the grade with vegetable oil.
• Grill steaks on high for about 5 minutes on each side or to your desired doneness.
• Let stand 5 minutes before serving.
• Meanwhile, in a medium skillet add enough vegetable oil to fry crab cake over medium high heat (be sure your oil is hot before adding the cakes).
• Cook the crab cakes for about 5-6 minutes on each side or until golden brown.
• For assembly top each steak with a crab cake and coat with the onion sauce.

Steps:

• Cut beef into 6 serving sliced pieces- (instead of this I usually buy two pounds of beef stew meat already cubed).
• Layer half each of beef, mushroom and onion in 3 1/2 to 4-quart slow cooker; repeat layers.
• Pour soup over ingredients in slow cooker.
• Cover, cook on low setting for 8 to 10 hours or until beef is tender and no longer pink.
• Before serving, in medium bowl, combine stuffing mix, contents of seasoning packet, melted margarine and 1/2 cup of liquid from the slow cooker; toss to mix.
• Place stuffing on top of contents in slow cooker.
• Increase heat to high setting.
• Cover; cook an additional 10 minutes or until stuffing is fluffy.
• Sprinkle with cheese (I usually double this and put 8 ounces or 2 cups cheese).
• cover; cook until cheese is melted.