Make your own free website on Tripod.com

Doug's Recipes

Home

Southern Fried Quail | Beef Skillet Supper | BANANA DELIGHT | Turkey Stir-Fry | New Page Title | Cashew Chicken | Venison Cheeseburger Pie | Moist Grouse With Rice | PHEASANT SUPREME | SQUIRREL JUMBALAYA | Homemade Egg Noodles And Venison | SPORTSMAN'S SUPPER | BLACK FOREST ROAST | Special Bergers | INCREDIBLE ELK CHOPS | Dirt | Beef Tips | Lemon Lush | Peanut Butter Pie | PEACH OATMEAL CRISP | POTATO & HAM CASSEROLE | BREAST OF CHICKEN AND BLACK WALNUT SAUCE | BISCOTTI | SMOTHERED VENISON STEAK | SWEET TATER CASSEROLE | WILD ELK ROAST | Fried Wild Rabbit | LEMON JELLO CAKE | DORI'S CHOPS FOR FOUR | BARBECUED ELK | Joe's Barbecued Deer | Favorite Links | Contact Me
Beef Tips

1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
4 lb. beef or sirloin tips
1/2 cup chopped shallots or green onions
2 cans (4 oz.) sliced mushrooms, drained, or 1/2 lb. mushrooms, sliced
1 can (10 1/2 oz.) condensed beef broth
1 teaspoon Worcestershire sauce
2 teaspoons tomato paste or ketchup
1/2 cup dry red wine or water
3 tablespoons flour
Buttered noodles

Combine 1/2 cup flour with the sale and pepper and toss with beef cubes to coat thoroughly. Place in Crock pot.Add shallots and mushrooms. Combine beef broth, worcestershire sauce and tomato paste. Pour over beef and vegetables, stir well. Cover and cook on low setting for 8 to 12 hrs. One hour before serving turn on high. Make a smooth paste of red wine and 3 tablespoons of flour. Stir into crockpot mixing well. Cover and cook until thickened. Serve over buttered noodles.
Doug/Va.