Beef tips and rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lean sirloin tip roast |
| ⅓ | cup | Plus 3 Tbsp. flour |
| ¼ | cup | Plus 1 Tbsp. vegetable oil |
| 1 | large | Onion, peeled and chopped |
| 1 | Green pepper, cored, seeded, | |
| And chopped | ||
| 4⅓ | cup | Water |
| ¼ | cup | Worcestershire sauce |
| ¼ | cup | Soy sauce |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Seasoned salt |
| 1 | teaspoon | Pepper |
Directions
Trim fat from roast, and cut into 1½" cubes. Toss with ⅓ cup flour. Set aside.
Heat 2 Tbsp. oil in a dutch oven; add onion and green pepper and saute' until tender. Remove and set aside. Add remaining 3 Tbsp.
oil to dutch oven and heat over medium-high heat. Add beef cubes; brown well. Return vegetables to pot. Add 4 cups water and next 5 ingredients. Bring to a boil, cover partially, reduce heat, and simmer 1 hour.
Combine remaining 3 Tbsp. flour with ⅓ cup water; stir well. Stir into beef mixture and cook until thickened. Serve over hot cooked rice.
From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -