anyone have a good recipe for Beef tips and rice??

Question

not sure how to make the gravy that goes in the beef tips...!!!

Answer 1

Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006

Prep: 15 min., Cook: 6 hrs.

3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley

Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over steamed rice or cooked egg noodles. Garnish, if desired.

Yield: Makes 6 servings

Answer 2

The following recipe is from scratch, if you are going to make a good gravy this is the way to do it.
2 TB good olive oil
1 lb chuck beef, cut into 1" cubes
2 cloves of garlic crushed
2 onions diced
2 cups beef broth - can use cubed beef if desired, but add no salt
2 tomatoes diced
1 cup red wine
Salt & pepper to taste
Brown the beef cubes in oil under a medium flame until brown all over, turning the beef evenly - you want a nice even brown, remove and drain beef. In remaining oil, add onions and garlic and cook slowly until beginning to carmelize to a rich brown. Add
2 1/2 tb of flour, sprinkling over the onion mixture, stirring until the flour is incorporated and bubbles appear all over. Add the broth and wine, stirring up all the sediment in the bottom of the pan, (this will make a rich gravy) return your beef to the pan with juices, bring to a boil and simmer gently for about one hour until the beef is tender and the gravy begins to thicken......add more broth if a lighter sauce is desired. Serve over rice and garnish with parsley.
** Some cooks use sirloin tips or fillet tips, if this is what you will use, remove the beef after it has browned and don't return it to the pan until the sauce has cooked and begun to thicken. Then add the beef tips, simmer gently for 5 - 10 minutes to meld flavors. Serve as above.

Answer 3

Ingredients:
1 tbsp.(15 ml) vegetable oil
1 medium-sized onion, thinly sliced
2 cloves garlic, sliced
2 pieces ginger root (each about 1 inch or 3 cm square), cut in thin strips
1 lb. (454 grams) lean tender beef, cut in thin strips
2 tbsp.(30 ml) soy sauce
Salt and freshly ground black pepper
2 ribs celery, cut in thin strips


Directions:
1. Heat oil in skillet. Cook onion and garlic until golden brown.

2. Add ginger root strips. Cook and stir about 1 minute.

3. Add beef, soy sauce, salt and pepper to taste and 1/2 cup (118 ml) water. Bring to boiling; reduce heat and simmer until beef is tender, about 20 minutes.

4. During last minutes of cooking, add celery.

OR

CHINESE BEEF AND RICE

3 cups diced beef (round or sirloin steak)
2 medium onions, chopped
4 stalks celery, chopped
1 green peppers, chopped
1 1/3 cups uncooked rice
1/4 cup oil
3 cups boiling water
2 beef bouillon cubes
1 tbsp. plus 1 tsp. soy sauce
1 tbsp. salt

In skillet saute beef, onion, celery and peppers; set aside.

In another skillet, brown rice in oil until golden brown.

Add water, bouillon cubes soy sauce, and salt to rice, cover tightly, simmer for 20 minutes.

Add sauteed beef, onion, celery and pepper to rice mixture, cover tightly and simmer 10 minutes longer, or until all liquid is absorbed.