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Discussion Starter #1 (Edited)
Sharn Jean and I cooked for the Elks Lodge Friday night; a new recipe we though would be good. Turns out, we got rave reviews, and I certainly enjoyed it too. Now this recipe is cut down from a recipe for 75 folks, but I double checked my figures...but all I did was divide by 10. :laugh:


BEEF TIPS ON RICE

Ingredients

2 to 2 and 1/2 pounds of Sirloin, cut into 1-inch cubes

1/2 teaspoon of dried Thyme

Pepper to taste (1/2 teaspoon is plenty)

(The recipe called for salt, but I didn't add any. Just a touch of meat tenderizer, but it certainly didn't need any salt.)

2 cans condensed Cream of Mushroom Soup (10 + ounce can) (undiluted)

1/2 cup water

1/2 cup chopped onion (I used more)

2 Tbsp Parsley; dry or fresh...probably a bit more if fresh and chopped.

Dash of Kitchen Bouquet (optional)

1 pound of long grain rice, cooked (we used brown rice)

Combine beef, pepper and thyme; mix well. Place in a greased baking pan. Preheat your oven to 400 degrees; bake, uncovered at 400 degrees for 15 minutes; stir, and bake 15 minutes longer. Drain.

Combine the soup, water, onion, parsley and browning sauce (Kitchen Bouquet; optional). Pour over beef; mix well. Cover and bake @ 350 degrees for 1 and 1/2 to 2 hours, OR UNTIL THE BEEF IS TENDER. Serve over rice.

We served the meal with our bacon wrapped-oven baked-green beans, and a cottage cheese/ pineapple salad, along with French bread. THE RECIPE FOR THE BEANS IS IN THE GTT COOKBOOK!

Note: be careful taking the pan in and out of the oven. It's hot; I wore my long BBQ gloves!

Enjoy!!!!
 
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