Beef Tips Over Rice Recipes

Steps:

• Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes.
• Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. Bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.

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:

• Brown beef tips in olive oil until brown.
• In a slow cooker, add browned beef tips. Stir in Consume, cranberry juice, soy sauce, garlic, onion, & brown sugar.
• Cook until beef tips are tender (about 6 hours on medium heat).
• Mix corn starch with water, add to slow cooker. Cook until gravy becomes desired thickness.
• Serve over rice.

Steps:

• In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
• Add onion, bell pepper and garlic.
• Cook for about 5 minutes or until veggies are tender.
• Remove veggies from pan and place on a dinner plate.
• In a bowl, toss together beef tips and 1/3 cup flour.
• Add remaining 3 tablespoons of oil to the Dutch oven.
• Place beef tips in Dutch oven and brown on all sides and cook for about 10 minutes, stirring regularly.
• Add veggies back to the Dutch oven.
• Add 4 cups water, soy sauce, Worcestershire sauce, seasoned salt and pepper, stirring well.
• Bring to a boil.
• Reduce heat and cover partially.
• Let simmer for 1 hour.
• In a small bowl, combine 1/3 cup cold water and 3 tablespoons flour, mix well.
• Add flour mixture to the beef tips, cooking for 2-3 minutes or until mixture thickens.
• Serve over hot cooked rice.
• Garnish with parsley.

Steps:

• Combine beef, salt, pepper and thyme; mix well. Place in five greased 13-in. x 9-in. baking pans. Bake, uncovered, at 400° for 15 minutes; stir. Bake 15 minutes longer; drain. Combine the soup, water, onion, parsley and browning sauce if desired. Pour over beef; mix well. Cover and bake at 350° for 1-1/2 to 2 hours or until the beef is tender. Serve over rice.

Steps:

• 1. Combine flour, salt, pepper and paprika in a plastic bag; shake to mix. Place beef cubes in a bag and shake well. Heat oil in a Dutch oven; add beef and cook until browned. Add onion; cook until tender.
• 2. Dissolve bouillon cube in boiling water add to beef mixture. Cover, reduce heat and simmer for 1 hour, stirring occasionally. Serve over rice.

Steps:

• Marinade beef in italian dressing overnight if possible.
• Brown beef in skillet with some oil if needed, save italian dressing to add later. (I skip browning the beef on occasion, and turns out just fine).
• In a large pot, pressure cooker, crockpot or oven dish, add au jus gravy, 1/2-all of the remaining italian dressing, and beef. Cover and cook on med low, or at 325 (for oven).
• Cook until tender (crockpot 8-10 hrs, Oven 2-3 hrs).
• Start rice and cook according to directions. Can add some butter to rice.
• Before serving: In a cup, add about a teaspoon of cornstarch and enough water to make into paste. Add to meat mixture and stir.

Steps:

• Preheat slow cooker according to manufacturer's instructions.
• Place beef cubes into prepared crock pot.
• Stir in remaining ingredients.
• Cover and Cook on slow cooker for 7 to 8 hours.
• Serve over cooked rice or noodles.

Steps:

• Heat 1 Tbsp. oil in large skillet on medium heat. Add onions, green peppers and garlic; cook and stir 5 min. or until onions are tender. Remove vegetables from skillet.
• Toss meat with 2 Tbsp. flour in large bowl. Heat remaining oil in same skillet. Add meat; cook 8 to 10 min. or until browned on all sides, stirring frequently.
• Add 1-1/4 cups broth, soy sauce, Worcestershire sauce and black pepper to skillet; mix well. Stir in vegetables. Bring to boil; partially cover. Simmer on low heat 1 hour or until meat is tender, stirring occasionally.
• Meanwhile, cook rice as directed on package, omitting salt.
• Mix remaining broth and remaining flour in small bowl until blended. Stir into meat mixture; bring to boil, stirring constantly. Simmer on medium-low heat 2 to 3 min. or until thickened. Serve over rice.

Steps:

• In a large skillet, saute mushrooms in butter for 2 minutes. Add beef to pan; cook for 4-6 minutes or until heated through, stirring occasionally., Meanwhile, cook rice according to package directions. Remove beef mixture from the heat; stir in sour cream. Serve with rice.