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Old 11-13-2003, 12:27 AM   #11
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Thanks Kelf...

It is working now, I believe.
Did you see my post about the Sirloin Tip Steaks and a suggestion to fix them?
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Old 11-13-2003, 09:58 AM   #12
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Hi Raindrop!

About those sirloin tips - do you like curry? Asian? Good ol' Southern? (meaning just with gravy over rice)....I think you gave me an idea for dinner tonght!! LOL

Give me an idea of your likes and I'll take it from there, ok?
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Old 11-13-2003, 12:49 PM   #13
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My hubby is a 'Southern Gentleman' so why don't we go with that.

I've never cooked this particular meat, cuz when I think something is going to be tough or stringee, I don't buy it. LOL e.g. chuck roast, course meat, however, since I got my processor, may be able to expand to those choices.
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Old 11-13-2003, 01:33 PM   #14
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Beef Tips (stew beef)

Here's how I do mine Raindrop,

Cut into 1" cubes then toss in some flour that has been seasoned with salt, pepper, and garlic powder.

Heat some oil in a pot and saute on all sides. Add enough water to cover by an inch (at this point be sure and loosen the bits that have stuck to the bottom of the pot - they add tremendous flavor) or so and enough beef boullion (sometimes I do 1/2 beef and 1/2 chicken) to flavor water. But don't overdo it as it will become more flavorful while the meat cooks. Once tips are tender and falling apart then re-season broth. That's it - then you can finely chop for your husband and serve with rice, mashed potatoes, or egg noodles.

I usually use beef broth mixed with water versus beef beef or chicken boullion - Campbell's French Onion Soup makes a good base too!!! You can also add some red wine and small carmelized onions for a more "bourguignon" type dish but much simpler!
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Old 11-13-2003, 01:57 PM   #15
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Hey, :D Thanks, I've printed the instructions and on my way to the kitchen, sounds great...will let you know how hubby likes, I know that I will.
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