Braised Beef Tips Over Rice Recipes

BRAISED SIRLOIN TIPS OVER RICE

Steps:

• Brown beef in hot oil.
• Mix together and add bouillon, wine, garlic, onion, soy sauce and mushrooms.
• Bring to a boil, reduce heat; cover and simmer 1 hour or until meat is tender.
• Add water chestnuts and pea pods.
• Blend cornstarch and water; stir in gradually to meat mixture.
• Cook, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Serve immediately over rice or noodles.
• You may leave out the soy sauce, pea pods and water chestnuts, and add 1 Tablespoon Worcestershire sauce instead.

GRANDMAW CAIN'S BEEF TIPS AND 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.

BEEF TIPS

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.

BRAISED BEEF TIPS OVER RICE

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.

BRAISED BEEF TIP OVER RICE

Steps:

• Heat oil in skillet, brown meat and garlic on all sides.
• Stir in consomme, wine, soy sauce and onion salt - heat to boiling.
• Reduce heat; cover and simmer 1 hour or until meat is tender.
• Blend cornstarch and water; stir gradually into meat mixture.
• Cook, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Serve over rice.

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

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.

BRAISED BEEF TIP OVER RICE

Steps:

• Melt butter in large skillet; brown meat on all sides. Stir in consomme, wine, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat; cover and simmer 1 hour or until meat is tender. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring contantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over rice.

BRAISED SIRLOIN TIPS WITH RICE

Steps:

• Saute` mushrooms and bacon* pieces in butter until lightly browned; spoon into a casserole.
• Add remaining butter and olive oil to skillet; add meat, and brown on all sides.
• Spoon over mushrooms.
• Combine bouillon, wine, soy sauce, garlic and onion; add to skillet, scraping bottom to salvage all particles.
• Blend cornstarch with bouillon; stir into wine mixture.
• Cook, stirring constantly, until smooth and thickened.
• Spoon over the meat, stirring gently to mix.
• Cover and bake at 275o F for 1 hour. Add mushroom soup, stirring until smooth.
• Add salt to taste.
• Bake 10 to 15 minutes more.
• Serve over cooked rice.
• *Original recipe did not contain bacon.

MARINATED BEEF TIPS 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.

BEER-BRAISED STEAK TIPS

Steps:

• Slice steak tips into 1/2-inch strips.
• Melt butter in a skillet over medium heat. Add garlic and saute until softened, about 3 minutes. Add steak and green onions, then pour in 1 can beer and whiskey. Cover with a lid and bring to a simmer. Simmer until meat is no longer pink, about 20 minutes; if liquid is running low, add a little more beer.
• Increase heat and cook until sauce has thickened, about 2 minutes.

BEEF TIPS AND RICE RECIPE

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.