Does anyone have a recipe for beef tips sauce?!
Does anyone have a recipe for beef tips sauce?
know how 2 make the beef tips but no idea about the sauce...
Answers:
BEEF TIPS WITH MUSHROOM SAUCE
2 lbs. chuck beef (cut into piece)
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 c. Pepsi
Place meat in casserole dish. Do not season. Pour soup and dry mix over meat. Add Pepsi. Do not stir. Cover and cook 275 degrees for 4 hours. While cooking do not open oven. Let cool 15 minutes before serving. Serve over rice.
or
Ingredients
Amount Ingredient Preparation
2 cups beef, sirloin steak cubed, trimmed, of all visable fat
2 teaspoons olive oil
1 medium yellow onion chopped
2 cups mushrooms sliced
1 clove garlic crushed
1 tablespoon flour
1/2 teaspoon thyme leaves dried
1/4 teaspoon black pepper freshly ground
1/8 teaspoon nutmeg
1/2 cup red wine dry
1 1/2 cups beef broth
3 cups egg noodles extra-wide, cooked
2 tablespoons parsley fresh, chopped
Directions
Brown beef cubes in the olive oil in a 12 inch nonstick skillet set
over medium heat.
Turn the cubes frequently to ensure even browning on all
sides.
Add the onions and cook 2 to 3 minutes longer, or until the
onions are fragrant.
Add the mushrooms and garlic and reduce heat to medium
low; cook, stirring occasionally, for 4 to 5 minutes longer, or until
mushrooms are brown.
Combine the flour, thyme leaves, black pepper and nutmeg in
a small dish.
Sprinkle the flour mixture evenly over the meat and mushroom
mixture, stirring well.
Allow the flour mixture to toast in the pan without burning for 30 seconds to 1 minute.
Then, stir in the red wine and beef broth.
Stir until the liquid comes to a boil and thickens very slightly.
Reduce heat to low, cover loosely, and simmer for 20 minutes.
The sauce will continue to thicken as water evaporates during
cooking.
If the sauce becomes too thick, add a few tablespoons of water
or beef broth.
While the meat is cooking, cook the noodles according to
package directions.
When tender, stir the noodles and parsley into the beef mixture
and heat through.
Source(s):
http://www.recipeland.com/recipe/31063/...
All American Beef Tips
3 tablespoons vegetable oil
1 onion, chopped
2 pounds cubed beef stew meat (beef tips)
2 cups water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (.75 ounce) package dry brown gravy mix
1 cup water
DIRECTIONS
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.
Serve with rice, noodles, or any variety of cooked veggies.
Beef Tips
1 lb lean stewing beef, cubed
1 tablespoon vegetable oil
1 small onion, chopped
3-4 garlic cloves, crushed
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1/4 cup red wine
2 cups water
2 beef bouillon cubes
8 ounces fresh mushrooms, sliced
2 tablespoons cornstarch
salt and pepper
Heat oil in medium-sized sauce pan over medium high heat.
Brown stew meat with onions and garlic until meat is browned on all sides.
Add soy sauce, worcestershire sauce, wine, and water.
Add beef bouillon, mushrooms, salt, and pepper.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 - 2 hours.
Dissolve corn starch in 1/2 cup water. Slowly stir into the meat mixture to thicken. (Use more or less cornstarch, depending on how thick you want it.).
Serve over rice.
Steak Tips with Mushroom Sauce
INGREDIENTS
* 2 1/2 pounds sirloin tips, uncut
* 1/2 (750 milliliter) bottle Burgundy wine
* 2 (14.5 ounce) cans beef broth
* 4 portobello mushroom caps, sliced
* 1/4 cup butter
* 1 clove garlic, chopped
* 1/2 teaspoon dried thyme
* 1/4 teaspoon salt, or to taste
* 1/2 teaspoon ground black pepper, or to taste
* 1 shallot, finely chopped
* 2 tablespoons all-purpose flour
DIRECTIONS
1. Preheat an outdoor grill for medium-high heat. Melt butter in a large skillet over medium-high heat. Sautee the shallot until transparent, then add mushrooms, and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan, and set aside. Deglaze the pan with one can of beef broth, and burgundy wine. Increase heat, and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.
2. Grill the sirloin tips to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.
3. When the sauce is reduced, stir in the other can of beef broth, and garlic. Return to a boil, and continue to cook for another 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in the mushrooms. Serve tips with mushroom sauce spooned over.