52 beef tip soup mix Recipes

sirloin tip roast, dry onion soup mix, cream of mushroom soup, water or 1/2 cup beer

sweet onion, halved and thinly sliced, beef sirloin tip roast (3 lb), chipotle salsa, beer or nonalcoholic, lipton beefy onion soup mix, kaiser rolls, split

flour, curry powder, chili powder, red pepper flakes, red cayenne pepper, vegetable oil, boneless tri-tip steak , cut into 1 inch chucks, russet potatoes, peeled and chopped into 1 inch chucks, green bell pepper, chopped into 1/2 strips, coconut milk, lipton onion soup mix, baby carrots, peeled, salt and pepper, vegetable oil, chinese snow peas, trimmed, grain rice , cooked according to package directions

sirloin tip roast, olive oil, red wine with rosemary and garlic sauce mix, cream of mushroom soup, onions, chopped, fresh mushrooms

lean beef tips, no-salt-added beef broth, no-salt-added stewed tomatoes, undrained, frozen mixed vegetables, frozen whole-kernel corn, salt, ground pepper, minced fresh thyme or 1/2 tsp dried thyme

boneless sirloin tip roast, onion and mushroom soup mix, cream of mushroom soup, red wine, whole mushrooms, white pearl onion

boneless chuck roast (or any tougher beef cut such as brisket, 7-bone roast, etc.), worcestershire sauce, onion powder, garlic powder, kosher salt, dried oregano, crushed, fresh ground black pepper, baby red new potatoes , scrubbed, carrots, peeled, trimmed and cut into 4-inch lengths, baby portabella mushrooms , brushed clean and trimmed, garlic cloves, peeled and cut into halves, sweet onion, sliced very thin, vegetable cooking spray, dry onion soup mix, red wine, beef broth, tomato paste (see note )

beef round steak (top round, bottom round or sirloin tip, 1 thick), all-purpose flour, shortening, dry onion soup mix, water, condensed cream of mushroom soup

sirloin tip roast, garlic powder, mixed vegetables, canned corn kernels, green beans, stewed tomatoes, water, beef bouillon cubes, olive oil, pizza sauce, salt and pepper

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.