Homestyle Beef Tips Dinner

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Homestyle Beef Tips Dinner

Postby NudeDude92 » Wed May 09, 2018 7:52 am

Homestyle Beef Steak Tips Dinner

Prep time: 24 hours
Cook time 1 hour

Ingredients:
1-1.5lb steak tips or stew meat
5 medium russet potatoes
1 lb green beans, cut into 1 inch pieces
Butter, salt and garlic powder to taste
5 mushrooms
1/8th to 1/4th yellow onion, chunked

Marinade:
3/4 c. Worcestershire Sauce
1/2 c. Soy Sauce
1 Tbsp Garlic powder (or 2 cloves garlic, minced)
1 tsp salt
1/2 tsp pepper
1-2 tbsp Olive Oil (your preference)
1/4 yellow large yellow onion, diced
1/4 c. Brown sugar (darker is better) or,
2 tbs molasses, you'll need more later.
1-2 tbsp lemon juice

Prep: Combine and mix the marinade ingredients thoroughly, the brown sugar will take time to dissolve.
Place the meat into a 1 gallon ziploc bag, and add the marinade. Squeeze all air out before sealing, then double bag. Place in refrigerator overnight.

Cooking:
Meat:
Drain most of marinade from bag. Put 1 tbsp of olive oil in a 2 inch deep skillet. Add meat, and about 1/2 c. water to dilute the marinade, cooking at LOW heat. Clean and slice the mushrooms, then chunk the onions as required above. When meat is mostly cooked, add mushrooms and onions to skillet. Add another 1/4 c. Brown sugar and reduce with low simmer heat. Meat is ready when sauce has reduced to a thin syrup consistency.

Potatoes:
Scrub the spuds to remove dirt. Do not peel. Cube them to 1/2-3/4inch size. Boil, then mash. Add 2 tbsp butter and milk to desired creaminess, and a little garlic powder for some flavor.

Beans: steam or microwave. Serve plain or with butter.

Serves 2-4 people, depending on how hungry you are. Feel free to scale it up.
Last edited by NudeDude92 on Thu May 10, 2018 4:00 am, edited 1 time in total.
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Re: Homestyle Beef Tips Dinner

Postby jude700 » Thu May 10, 2018 12:51 am

This used to be one of my favourites :wink: Worked at the Martinique Restaurant in the late fifties and would order this as my midnight meal, but with baked potatoe. If the night was moderate to slow the chef would have it ready for me, on busy nights it may be 1AM before it was prepared. Friday mornings my midnight meal would be some fish; perch, salmon, shark, skate, etc. :biggrin: :cross:

Any more recipes :areyouthere?:
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