Golden Beef Tips Over Rice Recipes

Steps:

• 1. cube steak, chop onion and celery add to skillet on med-high heat with about 2 tablespoons of oil, cook together until the meat is brown, add sliced mushrooms and seasonings stir well and top with a lid and simmer for about 1 hour the last 5 minutes add the sour cream and blend well,mean while cook your rice and serve

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:

• 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:

• 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:

• Spray slow cooker with non stick cooking spray. Turn onto Low setting.
• Place stew meat in the bottom of the slow cooker.
• In a microwave safe bowl add the water and 2 beef bouillon cubes. Bring to a boil in the microwave and then stir until cubes are dissolved.
• Then add in the soup, chopped onion, and gravy mix packets.
• Stir until combined and pour over the beef in the slow cooker.
• Gently stir until all the meat is covered.
• Cover with lid and cook on low setting for 6 hours.
• If you like the gravy a little thicker at the end of the cooking time, add in 1 Tablespoon of cornstarch.
• Serve over cooked 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:

• Place beef in a slow cooker. Stir cream of mushroom soup, dry onion soup mix, onion, garlic, cremini mushrooms, and ginger ale in a bowl until thoroughly combined and pour the mixture over the beef.
• Cover, set slow cooker to High, and cook for 1 hour; turn cooker down to Low and cook for 5 more hours.