Grandmaw Cain's Beef Tips and Rice

Grandmaw Cain's Beef Tips and Rice

13
Dawn R 1

"This is one of my family's favorite meals. I got this recipe from my Grandmother. I love to serve this with a side of green beans. Great the next day and reheats or freezes well. Great on those rainy days."
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Ingredients

45 m servings 584 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes.
  2. Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. Bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.

Reviews

13
  1. 18 Ratings

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Most helpful positive review

"Grandmaw Cain" sure has a great recipe - kept to the recipe w/o any changes. Thinking next time I'll season the flour w/ some garlic powder, and seasoning salt.

Most helpful critical review

No matter how we make it, we just don't care for beef tips unless they are in stew.

"Grandmaw Cain" sure has a great recipe - kept to the recipe w/o any changes. Thinking next time I'll season the flour w/ some garlic powder, and seasoning salt.

I was looking for a way to use beef stew meat other than in stew or stroganoff and came across this recipe. It was pretty easy and good enough. My problem was the meat didn't quite get the chanc...

I cut the water back by a quarter cup and replaced it with red wine. I made no other changes. I did not try this myself but the husband and kids told me they liked it. They must have, they ate e...

LOVED the idea. I didnt use the pre-made rice packets at all. I had some stew meat and it was too hot out to make a stew..rice is always light and easy. I DID sub one cup water with a cup mer...

No matter how we make it, we just don't care for beef tips unless they are in stew.

Really yummy... made almost exactly as directed, except cut in half. The only change I made was adding pepper to the flour before browning the meat. It was like a meaty rice pilaf. Served with a...

Seasoned the flour with garlic, salt and pepper. Added onion. I used a packet of McCormick brown gravy since I used plain wild and brown rice that did not have seasoning packet. Also added one...

Very good - a few adaptations - I used beef broth instead of the water & cooked up fresh morels & added them at the end of the cook time. I used Uncle Ben's wild rice & it was delicious!!!

Call me crazy but I am pretty sure the 1/4 cup in step 1 is for the flour, not the Worchestsire sauce. Refer to ingredient list.