Beef Tips With Mushroom Sherry Garlic And Butter Almond Citrus Recipes

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THE BEST NO-MUSHROOM BEEF TIPS



The Best No-Mushroom Beef Tips image

No-mushroom tips with a rich gravy that will be sure to feed a hungry family. Serve with the potato side dish of your liking.

Provided by Bree

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
2 pounds beef tenderloin, trimmed and cut into chunks
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
1 teaspoon steak seasoning
salt and ground black pepper to taste
8 fluid ounces beef broth
2 cloves garlic, minced, or more to taste
5 dashes Worcestershire sauce
1 bay leaf
1 (.75 ounce) packet dry brown gravy mix

Steps:

  • Heat oil in a Dutch oven over high heat. Add beef, green bell pepper, onion, steak seasoning, salt, and black pepper; cook and stir until beef is browned and almost cooked through, 15 to 20 minutes. Do not drain beef.
  • Reduce heat to medium. Add beef broth, garlic, Worcestershire sauce, and bay leaf to beef mixture; continue cooking until liquid thickens and beef is cooked through, about 15 minutes.
  • Reduce heat to low. Stir in gravy mix. Cook, covered, until gravy is thick and beef is tender, about 10 minutes.

Nutrition Facts : Calories 352.9 calories, Carbohydrate 4.7 g, Cholesterol 80.4 mg, Fat 26 g, Fiber 0.6 g, Protein 23.8 g, SaturatedFat 9.7 g, Sodium 535.4 mg, Sugar 1 g

BEEF TIPS WITH MUSHROOM, SHERRY, GARLIC AND BUTTER-ALMOND-CITRUS



Beef Tips With Mushroom, Sherry, Garlic and Butter-Almond-Citrus image

Make and share this Beef Tips With Mushroom, Sherry, Garlic and Butter-Almond-Citrus recipe from Food.com.

Provided by Iron Woman

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/2 cup sliced almonds
2 cups white rice
1 orange, zest of
1 lemon, zest of
1 quart chicken stock
6 tablespoons extra virgin olive oil, divided
2 lbs beef tenderloin or 2 lbs sirloin tip steaks, bite size pieces
salt & freshly ground black pepper
1 1/2 lbs mushroom caps (cremini or white, clean and halved)
6 garlic cloves, finely chopped
1/2 cup dry spanish sherry wine
1 cup beef stock

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.

Nutrition Facts : Calories 728, Fat 38.5, SaturatedFat 12.3, Cholesterol 107.6, Sodium 377, Carbohydrate 48.8, Fiber 2.9, Sugar 4.4, Protein 32.8

3 TASTY TAPAS: SHERRY-GARLIC BEEF, SHERRY-GARLIC MUSHROOMS, GRILLED CHORIZO



3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 8

1/2 cup parsley leaves, a couple of handfuls
8 cloves garlic, cracked away from skins
1 pound chorizo sausage, casings removed
1/4 cup extra-virgin olive oil
1 1/2 pounds tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces
Coarse salt and pepper
24 medium to large mushroom caps
1 cup dry sherry

Steps:

  • Preheat a grill pan over medium high heat.
  • Place parsley and garlic in food processor and chop.
  • Heat a large, heavy skillet over high heat.
  • Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish.
  • To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
  • Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.

KATHY'S BEEF TIPS WITH MUSHROOMS



Kathy's Beef Tips With Mushrooms image

This savory, stew-like dish is a great source of vitamin B12 and improves upon standing. Make the entire dish ahead (except the rice or noodles), and reheat in a low oven to serving temperature. Can be served over buttered egg noodles or steamed rice. From the recipe collection of Bird's sister Kathy. To add enhanced flavor, drop a couple of bullion cubes into the boiling water while cooking the noodles. :)

Provided by 2Bleu

Categories     Steak

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons olive oil
1 1/4 lbs sirloin, cut into 1 inch cubes
4 garlic cloves, minced
1/4 cup red wine
12 ounces sliced mushrooms
1 onion, sliced
1 cup beef broth
2 tablespoons low sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 tablespoon cornstarch
1/2 cup heavy cream
2 tablespoons chopped fresh parsley, for garnish (optional)
2 cups cooked egg noodles or 2 cups rice

Steps:

  • Preheat oven to 275°F (low). In a large saute pan or skillet melt butter and heat oil. sear the meat with the garlic. Remove meat to a casserole and cover.
  • To the same skillet, add the wine and saute' the mushrooms and onion for 1 minute, then add to the meat. Cover and bake for 1 hour or until the meat is tender.
  • Meanwhile, add the broth, soy sauce, and Worcestershire to the pan in which the meat was seared. Bring to a boil and de-glaze the pan. Blend together the mustard, cornstarch and cream then add to the pan. Simmer until reduced and thickened.
  • When beef is done, pour off the juices into the sauce and boil, whisking until smooth. Add meat and stir to coat.
  • To serve, plate up either buttered egg noodles or rice and pour beef tips over top. Sprinkle with parsley if desired.

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