Best Boogie Woogie Beef Tips Recipes

SOUTHERN BARBECUED BEEF TIPS

Steps:

• In a large skillet over medium heat, saute onions in butter, when onions are tender add meat and cook until browned.
• Mix in mustard, Worcestershire sauce, vinegar, salt, pepper, sugar and catsup.
• Reduce heat, cover and simmer for 45 minutes, stirring occasionally.
• Serve over rice.

BEEF TIPS

Steps:

• Heat oil in medium-sized sauce pan over medium high heat.
• Brown stew meat with onions and garlic until meat is browned on all sides.
• Add soy sauce, worcestershire sauce, wine, and water.
• Add beef bouillon, mushrooms, salt, and pepper.
• Bring to a boil, reduce heat, cover and simmer for 1 1/2 - 2 hours.
• Dissolve corn starch in 1/2 cup water. Slowly stir into the meat mixture to thicken. (Use more or less cornstarch, depending on how thick you want it.).
• Serve over rice.

SLOW-COOKED BEEF TIPS

Steps:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding additional oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.

CREOLE BEEF TIPS

Steps:

• Brown your flour in a dry pan. This will take about 10-12 minutes. Stir often so the flour does not burn. All you want here is a light brown color. (It will get darker in the later stages when you add it back into the vegetables). Transfer to a bowl and set aside.
• Season tips with 1 tsp of seasoning. Cover and set aside.
• Chop all veggies and set aside.
• Heat a non-stick pan over medium heat for about four minutes. Add the beef tips and brown well on all sides. When done transfer beef and all juices to a bowl.
• Add the onion, celery and bell pepper to the pan. Add ½ cup stock, 1 tsp seasoning and 1 tsp Worcestershire. Cook and stir until all liquid has evaporated.
• Let the veggies stick to the pot one minute. Stir then let stick one more minute.
• Add garlic. Cook and stir until fragrant.
• Add ½ cup stock and browned flour. Cook for one minute, stir then cook one more minute.
• Add ½ cup stock, meat and juices, mushrooms, tomatoes and remaining 1 tsp of Worcestershire.
• Bring to a boil, cover and simmer 10 minutes. Remove cover and simmer until desired consistency.
• Serve over brown rice.

BEEF TIPS

Steps:

• In a large skillet, heat oil over high heat.
• Saute the onion until translucent.
• Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet.
• Stir in garlic powder, salt and pepper.
• Bring to boil and reduce heat.
• Cover and simmer for 1 1/2 to 2 hours.
• Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.
• Serve over egg noodles.

INSTANT POT - PRESSURE COOKER BEEF TIPS RECIPE

Steps:

• Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. Add wine to cooker, stirring to loosen browned bits. Return beef to cooker; add mushrooms, onion, broth and Worcestershire sauce. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
• Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.

BEEF TIPS

Steps:

• trim roast and cut into bitesize chunks.
• in large pot brown meat in oil,tossing until all meat is browned.
• the meat will have a broth after browning so to that add the other ingredients and simmer until tender but not falling apart.
• bay leaf is very important.
• dont leave it out.
• salt and pepper to taste.
• thicken with flour and water mixed to a semi thick paste.
• serve over rice.