ver medium-high heat. Saute beef sirloin tips with onion in the hot
Brown sirloin tips in oil and place in a baking dish.
Saute onions, peppers and mushrooms for 10 to 15 minutes.
Add to meat and mix.
Add cooking wine.
Mix together beef bouillon cube, water and flour; add to meat.
(One package of brown gravy mix and 1 cup water may be used instead of bouillon.)
Bake at 350\u00b0, uncovered, for 1 1/2 hours, stirring often.
Serve over noodles, rice or potatoes.
Brown meat on all sides in a large heavy skillet.
Add consomme or beef broth, soy sauce and garlic.
Heat to boiling. Reduce heat, cover and simmer 1 hour or until beef is tender. Blend cornstarch and water; stir gradually into the stew.
Cook, stirring constantly, until gravy thickens and boils. Cook 1 minute more. Serve over rice.
Yields 8 servings.
Saute sirloin tips.
Add mushrooms, onions, mushroom soup, sherry, garlic salt and water.
Simmer, covered, for 2 hours. Serves 8.
Mix all ingredients in large sealable bag.
Shake well.
Add sirloin tips.
Marinate at least 4 hours, overnight is better! Then grill to preference.
Cut sirloin tips into strips.
Add the remaining ingredients. Cook in 300\u00b0 oven for 3 to 4 hours, covered.
No salt needed.
Place sirloin tips in bottom of pan.
Add onion, peppers, mushrooms, stewed tomatoes and a sprinkle of salt and pepper. Spread the packages of gravy mix over ingredients to cover.
Drop in the beef bouillon cubes.
Add water to the point where the beef is covered.
Stir all ingredients occasionally as they cook.
Bake at 350\u00b0 for 1 1/2 hours.
Place beef dish over noodles or rice.
Place tips in a plastic bag, add flour, salt and pepper and shake well, insuring that all tips are coated.
In large skillet, heat oil over medium high heat. Add tips and mushrooms and stir until all tips have browned. Leave oil and flower mixture in pan.
Add water, wine and dry soup mixture. Stir well, cover pan and reduce heat to a simmer.
Simmer for 30 minutes, stirring ocassionally and adding water, if needed.
Serve tips and gravy over rice, pasta, or baked potato.
Enjoy.
Brown beef tips or sirloin tips.
Place in bottom of crock-pot.
Add all other ingredients, cover and cook on low 8 to 12 hours.
Serve with rice.
an with one can of beef broth, and burgundy wine. Increase
Roll tips in flour and salt.
Pan-fry onions and garlic in oil. Remove and add meat, browning evenly.
Place meat in casserole dish.
Combine 2 tablespoons flour with drippings in pan.
Add beef broth and Worcestershire sauce.
Cook until thickened.
Add onions, mushrooms and garlic and pour over beef tips.
Bake 1 1/2 hours at 350\u00b0, covered.
When done, mix sour cream with gravy in casserole and reheat.
Serve over hot noodles.
Add a little sour cream to moisten and flavor noodles.
Mix ketchup, cola, and Italian salad dressing in a large bowl. Coat beef tips with the mixture and marinate in refrigerator for at least 12 hours, stirring occasionally.
Preheat grill for medium heat and lightly oil the grate. Drain beef tips, discarding used marinade.
Grill beef tips on the preheated grill until browned and slightly pink inside, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 145 degrees F (65 degrees C).
Remove fat and fiber from meat.
Cut into bite-size pieces.
Sprinkle with meat tenderizer at least one hour before cooking.
In a large frying pan, brown meat on all sides.
Mix all other ingredients together in a bowl and pour over beef tips.
Put lid on pan and simmer for 1 hour.
Do not remove lid until done.
Preheat oven to 400 degrees F (200 degrees C).
Combine coconut milk, beef broth, portobello mushrooms, green bell pepper, onion, and sea salt in a 9x13-inch casserole dish; mix well. Add beef tips; stir until well-coated.
Bake in the preheated oven until beef is tender and sauce has thickened, about 1 hour.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Serve beef tips and sauce over pasta.
Melt shortening in skillet; brown meat on all sides.
Stir in consomme, wine, soy sauce, garlic and onion salt.
Heat to boiling.
Reduce heat; cover and simmer for 1 1/2 to 2 hours until meat is tender.
Add water if necessary while cooking.
Blend cornstarch and water; stir into meat mixture.
Stir constantly until thickened.
Pour over rice or pasta.
Makes 6 servings.
Bake
sirloin tips and tear into bite size pieces.
Mix onion soup
mix, mushroom soup and water together.
Pour over meat. Cook in oven about 30 minutes or until heated through.
Place a large, nonstick skillet over medium-high heat. Sprinkle pepper and meat tenderizer on meat.
Brown meat on all sides, turning often, until well browned.
Add garlic and onions and cook until onions are translucent.
Add broth, wine and soy sauce and heat to boiling.
Reduce heat, cover and simmer 1 1/2 hours, or until meat is tender.
Cut beef into cubes.
In large skillet over medium high heat, heat olive oil and brown cubes with garlic.
Add mushrooms, tomatoes, salt, pepper, and wine.
Cook for 30 minutes or until cubes ae tender.
Place sirloin tips in crock-pot. Spoon soup over meat. Add onion and green pepper, if desired. Cover and cook on low setting and your dinner will be ready when you get home!
Brown meat on all sides in a large, heavy skillet.
Add consomme, wine (or cranberry cocktail), soy sauce, garlic and onion powder.
Heat to boiling.
Reduce heat, cover and simmer 1 hour, or until meat is tender.