Delta Country Beef Tips And Rice Recipes

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.

BEEF TIPS AND 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.

DELTA COUNTRY BEEF TIPS AND RICE

Steps:

• Toss the beef cubes with 1/3 cup of flour and set aside.
• In a Dutch oven, heat 2 T oil over medium heat.
• Add the onions and bell peppers and cook 6 minutes, or until tender; drain on paper towels.
• Add the remaining oil to the pot.
• Add the beef and brown 10 minutes, stirring frequently.
• Return the onions and bell peppers to the pot.
• Add 4 cups of the water, the soy sauce, Worcestershire sauce, garlic salt and pepper.
• Bring to a boil; partially cover and reduce the heat to low; simmer 1 hour.
• In a small bowl, combine the remaining flour with the remaining water; stir until smooth; add to the beef mixture.
• Cook until the sauce thickens, about 3 minutes.
• Serve over hot cooked rice and garnish with fresh parsley.