Monday, May 6, 2013

Peppered Beef Tips with Bell Peppers and Egg Noodles


3 tablespoons Vegetable Oil
1 Onion, chopped
2 lbs cubed Beef Stew Meat
2 cups Water
1/4 cup Soy Sauce
1/4 cup Worcestershire Sauce
2 teaspoons Garlic Powder
1 teaspoon Salt
1 teaspoon Fresh Ground Black Pepper
1 (.75 ounce) pack of Dry Brown Gravy Mix
1 cup Water

1 package Egg Noodles

3 tablespoon Vegetable Oil
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper


1. In a large skillet heat oil over high heat. Saute onion until almost translucent.
2. Add beef and cook on high until meat is browned on all sides (about 3-5 minutes).
3. Pour 2 cups water, soy sauce, Worcestershire sauce in skillet. Stir in garlic powder, sat and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 - 2 hours.
4. Combine gravy mix and 1 cup water. Mix thoroughly and stir into meat mixture. Bring to a boil stirring frequently until sauce has thickened.
5. Cook egg noodles to directions on package.
6. In a large skillet heat oil over high heat. Slice bell peppers and saute till soft.

Serve Pepper Beef Tips with sauce over noodles and top with Bell Peppers.
Enjoy. Serves about 6


1/2cup Flour
3/4teaspoon Black Pepper
1/2tablespoon Garlic Powder
4 to 6 Boneless Skinless Chicken Breast Halves
1/4cup Butter
2 cans (10 3/4ounces each) Condensed Cream of Mushroon Soup, Undiluted
1/2cup Water
1 Package (12 ounces) Seasoned Stuffing Mix

1. Combine flour, pepper, garlic in large zip lock bag add chicken and seal bag. Toss to coat chicken  in flour  mixture. Heat butter in large skillet over medium-low heat. Brown both sides of chicken in butter. Place chicken in slow cooker.

2. Mix together soup and water in a bowl: pour over soup mix over top of chicken. Floow package directions for stuffing, decreasing liquid by half. Add stuffing to slow cooker over chicken. Cover and cook on HIGH 3 to 4 hours.

Forgot to take a pic, thank you food.com for the picture. haha