Southern Barbecued Beef Tips

"A Southern classic that is delicious and easy to make. The sauce is a sweet and tangy barbecue sauce that cooks with the meat, flavoring both the sauce and meat. My family loves this dish! Thanks BarbiAnn!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Marie Nixon photo by Marie Nixon
photo by LAURIE photo by LAURIE
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In a large skillet over medium heat, saute onions in butter, when onions are tender add meat and cook until browned.
  • Mix in mustard, Worcestershire sauce, vinegar, salt, pepper, sugar and catsup.
  • Reduce heat, cover and simmer for 45 minutes, stirring occasionally.
  • Serve over rice.

Questions & Replies

  1. Can you use bottle bbq instead of making the sauce
     
  2. Can I use apple cider vinegar instead of white
     
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Reviews

  1. We enjoy the sauce, so we double the sauce recipe, especially of we are serving the dish over rice.
     
  2. I'm a bit afraid to add a review, because I just realized I forgot to add the brown sugar <blush>. But the meat had a good flavor just the same, and was quite tender. The sauce cooked out a bit much for me, so next time I will use a smaller pan (10" vs. 12" that I used this time) with a better lid. I also plan to add the brown sugar, LOL. Major bonus points for calling for ingredients that I always have on hand.
     
  3. Great flavours, I used cross cut blade steak and simmered for 1 hour, will have this again.
     
  4. Fabulous dish! I agree with using the smaller saute pan, rather than the larger one. I used an 8" pan and although the meat was a little crowded, I think the sauce covered it better than if it had been in a larger pan. Great flavor. I recommend this dish.
     
  5. i used this for beef tips and although i made it for others (4 pounds!) and did not get to eat any myself :( this got RAVE reviews! the only thing i did different was use regular yellow mustard instead of prepared mustard (1/2 Tablespoon per pound of meat). very easy and a wonderful dish to make ahead and reheat.
     
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Tweaks

  1. This is awesome! I did not double the sauce as others suggested, because I did not serve it over rice. I served it with baked beans and corn for a real down home Southern meal. Corn bread muffins and cole slaw would be yummy with it too! My only change was to use apple cider vinegar instead of white vinegar. By simmering 45 minutes, each piece was coated in the sweet, sticky sauce. I would LOVE to make this in a crock pot for even more tender meat. This was a HUGE hit that I will ABSOLUTELY make again! From one Dawn to another, Thanks so much for posting!
     
  2. i used this for beef tips and although i made it for others (4 pounds!) and did not get to eat any myself :( this got RAVE reviews! the only thing i did different was use regular yellow mustard instead of prepared mustard (1/2 Tablespoon per pound of meat). very easy and a wonderful dish to make ahead and reheat.
     

RECIPE SUBMITTED BY

I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
 
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