Sirloin Beef Tips & Prizewinner Green Beans

Saturday, July 17, 2010
We served the sirloin beef tips over brown rice - yum!  These green beans really are wonderful!!!  Hence the "Prizewinner!"

Sirloin Beef Tips
3 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. paprika
2 lbs. boneless sirloin top roast, cut into 1-inch cubes
2 tbsp. vegetable oil
1 1/2 lg. onions, chopped
1 beef bouillon cube
3/4 c. boiling water
Combine flour, salt, pepper, and paprika in a plastic bag; shake to mix. Place beef cubes in bag and shake well. Heat oil in Dutch oven; add beef and cook until browned. Add onion; cook until tender.  Dissolve bouillon cube in boiling water; add to beef mixture. Cover; reduce heat and simmer 2 hours, stirring occasionally. Serve over noodles or rice. Serves 6. (Recipe may be doubled.)
* Recipe from Cooks.com

Prizewinner Green Beans with Tomatoes & Herbs
2 Tbsp extra-virgin olive oil
1 clove garlic, minced
about 1/4 tsp red pepper flakes
1/2 c sliced onions
2 tsp dried oregano
1/2 tsp dried ground thyme
1 lb green beans, ends clipped, beans cut in half
1 sprig rosemary, leaves torn off the stem
2 medium tomatoes, cut into wedges (peeling is optional)
salt to taste or 2 Tbsp salted butter
Heat olive oil in deep pan over medium heat.  Add garlic and pepper flakes; sauté until translucent, 3-5 minutes.  Add 1/4 cup water, the dried spices, and green beans.  Stir, cover, and steam-cook beans until nearly done, 10-15 minutes.  Stir in the rosemary and tomatoes.  Cook very briefly, until tomatoes are warmed through and beans are done,  Season with salt, or, if you prefer, melt salted butter over the beans before serving.  This recipe won a prize in the 2002 Food for Thought Recipe Recipe Contest in Madison, Wisconsin.  Makes 4 servings.
* Recipe by Mara Rosenbloom from From Asparagus to Zucchiuni