Beef Tips over Rice

Amy Herald

By
@Meave

The original recipe came from the 1941 Edition New American Cook Book. I've tweaked it a little to make a bit more gravy with it since my husband likes the extra gravy. I made the dish in the picture for a guest who doesn't eat onion so I left the onions off of the one pictured, but normally I would include them.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

4 Tbsp
all purpose flour
1 tsp
salt
1/2 tsp
pepper
1/2 tsp
paprika
2 lb
boneless sirlion top roast, cut into 1 inch cubes
4 Tbsp
vegetable oil
2 large
large onions, chopped
2
beef flavored bouilon cubes
2 c
boiling water
hot cooked rice

Directions Step-By-Step

1
Combine flour, salt, pepper and paprika in a plastic bag; shake to mix. Place beef cubes in a bag and shake well. Heat oil in a Dutch oven; add beef and cook until browned. Add onion; cook until tender.
2
Dissolve bouillon cube in boiling water add to beef mixture. Cover, reduce heat and simmer for 1 hour, stirring occasionally. Serve over rice.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American