Print Recipe

Beef Tips on Rice

RG

Ingredients

  • 20 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons salt
  • 5 teaspoons pepper
  • 5 teaspoons dried thyme
  • 15 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
  • 4 cups water
  • 4 cups chopped onion
  • 2/3 cup chopped fresh parsley
  • 2 1/2 teaspoons browning sauce (optional)
  • 6 1/2 to 7 pounds long grain rice, cooked

Instructions

  1. Combine beef, salt, pepper and thyme; mix well. Place in five greased 13 x 9-inch baking pans.
  2. Bake, uncovered, at 400 degrees F for 15 minutes; stir. Bake 15 minutes longer; drain.
  3. Combine the soup, water, onion, parsley and browning sauce if desired. Pour over beef; mix well.
  4. Cover and bake at 350 degrees F for 1 1/2 to 2 hours or until the beef is tender.
  5. Serve over rice.

Yields 75 servings (3/4 cup rice and 3/4 cup beef with sauce).


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