Place frozen stew vegetables and water in large microwave-safe casserole dish.
Cover and cook on high for 12 to 14 minutes, or until vegetables are cooked through.
Stir in Beef Tips with Gravy and ketchup.
Cover and return to microwave.
Heat 8 minutes, or until warmed thoroughly.
oss the beef tips in the flour mixture to coat. Remove beef with a
Take 2 pounds of beef tips, cut into small cubes.
In a frying pan, put 2 tablespoons butter or oil and beef tips.
Brown tips with salt and pepper to taste.
After tips are brown, add 1 1/2 cups water; lower temperature and put lid on pan.
Cook meat until tender.
When meat is tender, remove from pan and leave liquid. Add 1 1/2 cups water and 4 to 5 tablespoons of Bisquick and mix, making a gravy, then add meat back in and cook 15 to 20 minutes.
Brown beef tips.
Transfer to crock-pot.
Make a flour gravy; add to crock-pot.
Mix cream of mushroom soup and Lipton onion soup mix to gravy and beef tips.
Cook in crock-pot for 6 to 7 hours on medium setting.
Serve over rice.
Cover beef tips in flour and brown in 2 tablespoons of Crisco. Cover tips with onion soup mix.
Add flour to water and pour over tips.
Let simmer 1 1/2 to 2 hours.
Can be served over rice.
Saute beef tips in salad oil until lightly
Brown beef cubes (they may be cut into smaller pieces), drain any oil or grease.
Add gravy, salt and pepper to taste and let simmer while you boil your rice in another pan.
When rice is done, put a portion on your plate then spoon your beef tips and gravy over your rice and enjoy.
Toss the beef tips with the flour, salt and pepper
Add beef to a medium size bowl;
Preheat an outdoor grill for high heat and lightly oil the grate.
Toss beef tips with canola oil in a bowl; season with salt and pepper.
Grill steak tips until they are beginning to firm but still slightly pink in the center, 2 to 3 minutes per side.
Mix parsley, olive oil, red wine vinegar, red onion, garlic, chipotle peppers, paprika, and oregano together in a bowl; toss with grilled steak tips.
In a large bowl, coat beef tips with 1/2 cup flour and transfer to slow cooker sprayed with vegetable cooking spray.
Add mushrooms, onion, bell pepper, ketchup, beef broth, worcestershire sauce, and salt and pepper to taste if desired.
Cover and cook on low for 8-9 hours, about 1 hour before serving, turn heat to high.
In a small bowl, combine remaining flour with 1/4 cup water, stir in slow cooker an cook until liquid thickens.
Serve over hot buttered noodles.
Spray a 3 1/2 to 4 quart slow cooker with cooking spray.Place beef roast in slow cooker.
In small bowl, mix mustard, horseradish sauce and gravy mix. Spread mixture over roast. Pour beer around roast.
Cover. Cook on low heat setting 9 to 10 hours.
Remove roast to serving platter; cover to keep warm.
In 2 quart sauce pan mix water and flour until smooth. Pour cooking juices from slowcooker into sauce pan. Heat to boiling over medium-high heat, stirring constantly.
Stir in chives.
Slice beef; serve with gravy.
3-5 minutes).
Transfer beef tips to crock-pot.
Pour
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.
Roll beef tips or stew meat in flour and brown in a small amount of oil.
Cool, put into crock-pot sprayed with Pam, add 1 package brown gravy for each 1 pound of beef.
Increase water by 2 cups for each package of gravy.
Cook on low for 8 to 10 hours. Salt to taste.
Combine 1 cup flour, paprika, cayenne, salt, and pepper in a shallow dish.
Heat oil in a medium pan over medium-high heat.
Coat beef tips thoroughly with flour mixture.
Cook beef in oil until well browned. Remove beef.
Add 1/2 cup flour to pan and brown to a light brown roux, adding water to desired thickness, about 20 minutes. You can also add the seasoned flour if you want more spice.
Season to taste with salt and pepper.
Add the beef tips to the gravy and stir to coat well, about 15 minutes.
Serve with mashed potatoes.
Combine beef, salt, pepper, and thyme, and place into 5 greased 13 x 9 inch baking pans.
Bake at 400 degrees for 30 minutes, stirring once halfway through cooking time.
Meanwhile, in very large bowl, combine soup, water, onion, parsley, and browning sauce.
Remove beef from oven, drain any grease, then pour soup over beef and mix well.
Cover and bake at 350 degrees for 1 and 1/2 to 2 hours.
This recipe will serve 75 (serving size is 3/4 cup rice with 3/4 beef with gravy).
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.
Sprinkle beef tips with salt and pepper. Coat with flour. Brown in heavy skillet over high heat in small amount of oil.
Reduce heat and add bouillon. Add Worcestershire sauce. Cover and simmer until beef tips are tender, about 1 hour. If necessary, add add water or broth to maintain 2 C of broth at the end of cooking period.
Stir 2 Tbsp flour into small amount of water and add to broth. Cook until thickened.
Cook noodles according to package directions; drain. Serve hot noodles covered with beef and gravy.
Brown beef tips in vegetable oil and place in crock pot. In same saucepan, sautee onions and place on top of beef tips.
Add mushroom soup, worcestershire sauce and water to same saucepan. Heat and stir to mix. Add to crock pot.
Turn crock pot to high for 1 hour and turn to low for 4 to 5 hours. Add sour cream during last 15 minutes and stir.
Note: Cream of mushroom soup will add some salty flavor. At end of cook time do a taste test and if too salty, add about 3-4 tablespoons of water which will dilute saltiness.