"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fannie Flagg's Beef Tips and Rice Recipe

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This recipe for Fannie Flagg's Beef Tips and Rice, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lizbeth Williams
Added: Sunday, October 18, 2009


3 pounds lean sirloin tip roast
1/3 cup plus 3 tablespoons all-purpose flour
1/4 cup plus 1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 green pepper, cored, seeded and chopped
4 1/3 cups water
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/2 to 1 teaspoon pepper
Hot Cooked Rice

Trim fat from roast, and cut into 1 1/2 inch cubes. Toss with 1/3 cup flour. Set aside.
Heat 2 tablespoons oil in a Dutch oven; add onions and green pepper and saute until tender. Remove and set aside. Add remaining 3 tablespoons 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 tablespoons flour with 1/3 cup water, stir well. Stir into beef mixture and cook until thickened. Serve over hot rice.




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