Creole Beef Tips Recipes

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CREOLE BEEF TIPS



Creole Beef Tips image

I used Chef Paul Prudhomme's low fat cooking techniques to create this very low fat and flavorful dish. The secret here is organization. Get all the prep work done, line up the ingredients and it really comes together quite fast.

Provided by Chef Jeff S

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons flour, browned
1 lb beef tips
2 teaspoons creole seasoning (Emeril)
2 teaspoons Worcestershire sauce
1 1/2 cups chicken stock
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
2 garlic cloves, minced
6 mushrooms, quartered
1 tomatoes, seeded and chopped

Steps:

  • Brown your flour in a dry pan. This will take about 10-12 minutes. Stir often so the flour does not burn. All you want here is a light brown color. (It will get darker in the later stages when you add it back into the vegetables). Transfer to a bowl and set aside.
  • Season tips with 1 tsp of seasoning. Cover and set aside.
  • Chop all veggies and set aside.
  • Heat a non-stick pan over medium heat for about four minutes. Add the beef tips and brown well on all sides. When done transfer beef and all juices to a bowl.
  • Add the onion, celery and bell pepper to the pan. Add ½ cup stock, 1 tsp seasoning and 1 tsp Worcestershire. Cook and stir until all liquid has evaporated.
  • Let the veggies stick to the pot one minute. Stir then let stick one more minute.
  • Add garlic. Cook and stir until fragrant.
  • Add ½ cup stock and browned flour. Cook for one minute, stir then cook one more minute.
  • Add ½ cup stock, meat and juices, mushrooms, tomatoes and remaining 1 tsp of Worcestershire.
  • Bring to a boil, cover and simmer 10 minutes. Remove cover and simmer until desired consistency.
  • Serve over brown rice.

Nutrition Facts : Calories 304.1, Fat 16.3, SaturatedFat 6.3, Cholesterol 76.4, Sodium 235.6, Carbohydrate 12.6, Fiber 1.6, Sugar 4.5, Protein 26.2

CREOLE BEEF CASSEROLE



Creole Beef Casserole image

My husband and I were each cooking something different one night and combined them for this dish. It's great! -Nicki Austin, Lawrenceville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups sour cream
1 small onion, chopped
1/4 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 pounds ground beef
1 cup ketchup
1/4 cup packed brown sugar
3 teaspoons Creole seasoning
1 teaspoon garlic salt
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3/4 cup crushed cornflakes
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.

Nutrition Facts : Calories 654 calories, Fat 36g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 1763mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein.

CREOLE BEEF GRILLADES



Creole Beef Grillades image

This recipe for spicy, stewed beef is from Tom Hanemann, of Memphis.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h45m

Number Of Ingredients 10

1 1/2 pounds eye of round steak
Salt and pepper
1 tablespoon olive oil
1 onion, finely chopped
1 bell pepper, finely chopped
1 can (14 ounces) tomato sauce
4 dried bay leaves
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 cup chopped fresh parsley

Steps:

  • Cut eye of the round steak into 8 slices, and season both sides with salt and pepper. In a deep skillet, heat olive oil over high heat, about 1 minute. Sear beef until brown, about 3 minutes per side; this can be done in two batches if necessary. Transfer beef to a platter.
  • Reduce heat to medium, and add onion and bell pepper to the skillet; cook until onion is soft, about 2 minutes. Stir in 2 cups water, tomato sauce, bay leaves, basil, oregano, and 1/4 teaspoon salt.
  • Return beef and any accumulated juices to the pan, and spoon sauce over beef. Bring to a boil; cover, reduce heat, and simmer until the meat is tender, about 1 hour and 15 minutes. Sprinkle parsley on top, and serve.

Nutrition Facts : Calories 314 g, Fat 11 g, Protein 39 g

CREOLE BEEF



Creole Beef image

Make and share this Creole Beef recipe from Food.com.

Provided by loof751

Categories     Meat

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs sirloin beef tips or 3 lbs stew meat
3 tablespoons oil
1/2 cup chopped celery
1/2 cup chopped green pepper
1 teaspoon parsley
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon chili powder
1 (16 ounce) can diced tomatoes
1 cup water

Steps:

  • Cut beef into 1-inch cubes. Saute in oil until well browned.
  • Add celery and green pepper and cook over medium heat for 20 minutes.
  • Add parsley, oregano, garlic powder, basil and chili powder. Cook 15 minutes over low heat, stirring often.
  • Add tomatoes and water. Cover and simmer 1 hour or until meat is tender. Remove cover during the last 10 minutes or so to allow the sauce to thicken.
  • Serve over hot cooked rice.

CINDY'S BEEF TIPS



Cindy's Beef Tips image

This is very savory and the best beef tips I've ever made! Serve over mashed potatoes or steamed rice.

Provided by Cindy in Pensacola

Categories     100+ Everyday Cooking Recipes

Time 3h30m

Yield 6

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound cubed beef stew meat
¼ cup canola oil, divided
1 large onion, coarsely chopped
3 cups beef broth
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 (10.75 ounce) can skim milk
1 (8 ounce) can sliced mushrooms, drained
2 tablespoons cornstarch
1 tablespoon water

Steps:

  • In a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. Stir the flour and seasonings together, and add the beef stew meat. Seal the bag and shake several times to coat the beef cubes with seasoned flour. Brush off excess flour.
  • Heat half of the canola oil in a large skillet over medium-high heat. Fry half of the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. Remove the browned beef to a plate, and repeat with the rest of the canola oil and beef cubes. Transfer to plate, and cook and stir the onion in the hot skillet until translucent, about 5 minutes.
  • Whisk together beef broth, mushroom soup, and skim milk until smooth. Return the beef cubes to the skillet together with any juices on the plate, add the mushrooms, and pour the broth mixture over the beef and mushrooms. Turn heat to low, and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. Simmer about 2 minutes to thicken.

Nutrition Facts : Calories 343 calories, Carbohydrate 29.5 g, Cholesterol 42.9 mg, Fat 15.5 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 3 g, Sodium 1129.8 mg, Sugar 4.9 g

CAJUN BEEF & RICE



Cajun Beef & Rice image

Cajun rice from a restaurant or box can have a lot of sodium and fat. Here's a hearty, healthy way to trim it down. -Raquel Haggard, Edmond, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
3 celery ribs, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/4 cup chopped onion
2 cups water
1 cup instant brown rice
1 tablespoon minced fresh parsley
1 tablespoon Worcestershire sauce
2 teaspoons reduced-sodium beef bouillon granules
1 teaspoon Cajun seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/8 teaspoon garlic powder

Steps:

  • In a large skillet, cook beef, celery, green and red peppers, and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 12-15 minutes.

Nutrition Facts : Calories 291 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 422mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

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