Place the cubed beef and chopped onion in the
In an electric frypan, heat to about 300\u00b0 and melt butter. Pour in beef tips and cut pan down to 250\u00b0.
Cover beef with water and cook slow for about 1 1/2 hours or until tender.
Let boil dry.
Mix gravy as directed on package.
Pour in mushrooms.
Let beef tips, gravy mix and mushrooms cook for about 15 minutes on low, then serve.
Preheat oven to 350 degrees.
In a well-buttered 2 quart casserole, pour cooked and drained noodles.
Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
Add roast beef with gravy, and mix thoroughly.
Salt and pepper to taste.
Sprinkle dried parsley flakes evenly on top.
Sprinkle the top with the bread crumbs.
Bake, uncovered, in a 350 degree oven for 30 minutes.
Preheat oven 400*.
Brown ground beef, drain grease.
Add salt and pepper if desired.
Add brown gravy mixes and water. Bring to a simmer and stir.
Spray Pam in an oven proof deep dish.
Pour beef and gravy mixture into dish.
Then top with mashed potatoes.
Bake 15 minutes.
Take out of oven, add cheese.
Bake 5 - 7minutes until melted and browned if desired.
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 8-10 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and onion powder.
Prepare gravy according to package directions. Place the potatoes in a mixing bowl; add milk, butter, salt and pepper. Beat on medium speed until smooth (or use a potato masher). Serve beef and gravy over mashed potatoes.
ou are ready to make gravy remove roast and let sit
Preheat oven to 375 degrees F.
Heat Italian beef and gravy as directed on package.
Slice rolls and place them open in a greased 9x13 casserole dish.
Portion the beef on top of the rolls and pour gravy over the sandwiches to cover the bread.
Cover the tops of the sandwiches with the sliced and shredded cheese.
Bake for 15 minutes or until the cheese is melted and starting to brown.
Let cool in the casserole for about 10 minutes, then serve warm with knife and fork.
Brown roast on both sides.
Add mushroom soup and 2 cans of water.
Cook over low heat 3 1/2 hours.
Cook noodles.
Cut roast in pieces.
Pour beef and gravy over noodles.
Pile mashed potatoes in each serving bowl to resemble a scoop of vanilla ice cream. Top with roast beef with gravy to resemble hot fudge. Sprinkle Cheddar cheese on top. Dollop sour cream, the \"whipped cream,\" on top. Garnish each sundae with a cherry tomato.
In a 6-quart electric wok, cook butter, potatoes, onions, celery and carrots to tender.
Add beef broth, tomatoes and roast beef with gravy.
Mix good as it cooks.
Cook until thickened. Eat with crackers or rice.
Season to taste.
Mix beef and gravy with Veg-All.
Pour into one of the pie shells.
Put together pie shell on top; seal edges together.
Make slits in top of crust.
Bake in a 250\u00b0 oven for 1 hour.
Boil the sliced beef about 2 hours, or until tender.
Melt the butter and mix with the flour.
Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
Cook for about 5 minutes, or until the gravy thickens.
Stir constantly to prevent lumping.
Season with salt and pepper to taste.
Pour the hot gravy over the sliced beef.
Serve with bread dumplings.
Use the remaining broth to make delicious beef soup.
With tip of knife, make cuts in top of beef roast; insert garlic
Tenderize beef tip in pressure cooker or parboil.
Melt butter in skillet over low heat.
Slice onion very thin and saute in butter until tender.
Add mushrooms and saute for an additional 3-4 minutes.
Stir beef tips and stir-fry until brown over medium heat.
Add mushroom gravy and stir well.
Add dry onion soup mix. Stir well and add 1 Cup water.
Cook covered, for 30 minutes, stirring occasionally.
Serve over egg noodles or rice.
Preheat the oven to 400\u00b0F. Place beef on a wire rack in roasting pan.
Roast for 50-55 mins for medium doneness. Remove beef from oven and place on a serving platter. Cover with foil; let stand for 5 mins before slicing.
Place gravy mix in a small saucepan. Gradually whisk in 3/4 cup cold water and 1/4 cup beef pan drippings. Bring to a boil on medium heat. Add peppercorns. Reduce heat to low and simmer for 1 min, or until thickened slightly. Stir in sour cream.
Serve sliced beef with gravy.
shallow roasting pan. Drizzle beef broth over vegetables; set aside
Cut roast in half; rub with 1/4 cup flour.
Place a 5-quart slow cooker.
In a bowl, combine soup and gravy mixes and remaining flour; stir in water until blended. Pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Slice roast.
Yes, serve with mashed potatoes and gravy.
Yield: 16 servings.
Place the cubed beef in a medium sized pot.
re going to sear your beef. Turn the heat up to
ish sauce, palm sugar (see TIP) and tamarind paste.
Garnish