Stir mushroom soup, onion soup mix, and white wine together in a slow cooker; add pork tenderloin tips and stir to coat, making sure to separate the pieces of meat.
Cook on Low overnight to 8 hours.
over.
Simmer, stirring occasionally, for 1 1/2 hours or
Season tips with salt and pepper and
Melt 2 tablespoons butter.
Blend in flour; gradually stir in bouillon.
Add bay leaf and cloves.
Heat, stirring constantly, to boiling.
Simmer 2 minutes; remove spices.
Brown meat in hot oil; season with salt and pepper.
Add green pepper; cook until tender. Cook mushrooms until tender in 2 tablespoons butter.
Add bouillon mixture, lemon juice and tenderloin strips.
Heat to boiling.
Trim with pimento strips if desired.
Serve over rice.
Slice tenderloin tips into very thin strips.
Reduce white wine and vinegar by boiling for several minutes.
Add to brown gravy. Add this sauce slowly to sour cream, stirring constantly, to prevent curdling.
Add butter (not melted).
Saute tenderloin strips in heavy skillet until light brown.
Strain all grease. Saute mushrooms in butter.
Add to beef.
Add sauce, salt and pepper.
Keep warm.
Serve over steamed rice, noodles or spaetzle. Serves 4.
dd the tenderloin.
Marinate the tenderloin in the refrigerator for 8 hours
Simmer tenderloin tips (in enough water to cover) until done; add mushrooms.
Thicken broth with cornstarch or flour; color with Kitchen Bouquet.
Add onion, celery and pepper; simmer for 30 minutes, stirring occasionally.
Serve over rice, noodles or baked potatoes.
Brown tenderloin tips.
Brown flour in butter or margarine. Add wine and vinegar to meat juices from browning meat.
Make a brown sauce using browned flour.
Put the tips in the sauce; add seasonings and mushrooms.
Remove from heat and add sour cream. Serve on noodles or toast points.
he onion and mushroom recipe.
Cooks Tips: 1 tablespoon corn starch
Preheat chicken fryer and saute meat until browned.
Add salt, flavor crystals, caraway seed, mushrooms, onion and garlic.
Cook for 3 minutes.
Add Burgundy, bourbon, tomatoes and bouillon cubes and simmer for 25 minutes or until meat is tender.
Serve with hot rice or whipped potatoes.
Serves 4 to 6.
* Brown beef tips until no longer pink.
* In separate pan, heat olive oil and saute mushrooms and onions until soft (about 3-4 minutes).
* Add beef tips. Pour in beef broth.
* Simmer 5-6 minutes.
* Can add some corn starch to thickien the sauce if desired.
Melt butter in large heavy skillet. Cook meat quickly until browned. Season with salt.
Stir in mushrooms, onion and garlic; simmer for several minutes.
Stir in wine, Jack Daniel's Tennessee Whiskey, tomatoes and sugar. Simmer 30 minutes or until tender.
Serve with mashed potatoes.
00b0.
Trim fat from tenderloin; fold under 3 inches of
Roll beef tips in flour and brown in oil in skillet.
After browning, put tips in crock-pot and add consomme, water, bouillon cube, and onion.
Season with salt and pepper.
Cook on low heat until done.
Serve with potatoes or rice and a green salad or green vegetable.
Serves 6.
n the refrigerator, turning occasionally, for 8 to 12 hours.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.