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Title: Beef Tips and Rice
Categories: Beef Entree Vegetable Regional
Yield: 1 Servings
| 3 | lb | Lean sirloin tip roast |
| 1/3 | c | Plus 3 Tbsp. flour |
| 1/4 | c | Plus 1 Tbsp. vegetable oil |
| 1 | lg | Onion, peeled and chopped |
| 1 | Green pepper, cored, seeded, and chopped | |
| 4 1/3 | c | Water |
| 1/4 | c | Worcestershire sauce |
| 1/4 | c | Soy sauce |
| 1 | ts | Garlic powder |
| 1 | ts | Seasoned salt |
| 1 | ts | Pepper |
Trim fat from roast, and cut into 1 1/2" cubes. Toss with 1/3 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 1/3 cup water; stir well. Stir into beef mixture and cook until thickened. Serve over hot cooked rice.
Serves: 6-8 From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -
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