Dressed Up Beef Tips Recipes
DRESSED-UP STEAKS
Just five pantry ingredients nicely season these special-looking broiled steaks that are accented with extra Catalina salad dressing.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the oil, garlic, oregano and pepper. Rub over both sides of steaks. Brush with 1/4 cup salad dressing. Place on a broiler pan., Broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with remaining dressing.
Nutrition Facts : Calories 268 calories, Fat 21g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 603mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 8g protein.
BEEF TIPS
My husband loves this. Melts in your mouth and its easy!!! Serve over rice or egg noodles.
Provided by denisef
Categories 100+ Everyday Cooking Recipes
Time 2h15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 525.9 calories, Carbohydrate 7.5 g, Cholesterol 131.6 mg, Fat 35.2 g, Fiber 0.6 g, Protein 42.5 g, SaturatedFat 12.2 g, Sodium 1367.5 mg, Sugar 2.3 g
DRESSED-UP GROUND BEEF
This is a ground beef casserole that gets a little pizzaz by using cream cheese, but it is kept basic by the biscuit topping. This is quick and easy, especially if you use refrigerated biscuits. I prefer to use homemade or Mary B's frozen biscuits, thawed....I just don't like refrigerated biscuits. But to make this quick and easy, I've included it in the ingredient list.
Provided by breezermom
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef, onion, and garlic in a large skillet, stirring until meat crumbles; drain and set aside.
- Combine soup and next 4 ingredients in a large bowl; stir well. Add reserved ground beef misture and stir well. Place in a lightly greased 2 quart casserole. Bake uncovered in a 375 degree oven for 10 minutes.
- Place biscuits on top of ground beef mixture. Bake an additional 15 to 20 minutes or until biscuits are done.
Nutrition Facts : Calories 610.7, Fat 40.5, SaturatedFat 16.7, Cholesterol 120.7, Sodium 1569.3, Carbohydrate 32.7, Fiber 0.9, Sugar 9.2, Protein 28.5
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- Place onions in a 4- to 5-quart slow cooker (see Tip). Trim fat from beef. If necessary, cut roast in half to fit into cooker. Place the roast on the onions. Sprinkle with 2 cloves of the minced garlic, the marjoram, and 1/4 teaspoon of the ground pepper. Pour broth, the water, and Worcestershire sauce over all.
- Cover and cook brisket on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours. (If using bottom round, cover and cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.)
- Meanwhile, prepare relish and mustard spread. For relish, preheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil; set aside. Quarter, stem, and seed bell pepper and poblano pepper (see Tip). Place the pepper quarters, cut sides down, in the prepared pan. Roast, uncovered, for 20 to 25 minutes or until the pepper skins are charred. Wrap the foil around the pepper quarters to fully enclose and let stand until cool enough to handle. Using a sharp knife, peel skin off the pepper pieces and discard. Chop the pepper pieces and combine in a small bowl. Stir in scallion, pepperoncini salad peppers, olive oil, and the remaining teaspoon ground pepper. Cover and refrigerate until ready to use.
- For the mustard spread, combine sour cream, mustard, chives, and the remaining clove of minced garlic in a small bowl. Cover and refrigerate until ready to use.
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