made from scratch

Follow these easy, step-by-step, photo instructions for making our Beef Tips with Rice and Gravy Recipe. A longtime Southern favorite, Beef Tips with Rice and Gravy is just comfort food at its best. Mom and Pop restaurants throughout the South feature this on their menus and now you can enjoy the same great flavors in your home kitchen. Quick and easy to prepare, we'll show you how, step-by-step.

Beef Tips with Rice and Gravy Recipe

1lb Sirloin Tip, Stew Meat

Beef Broth

Onion, medium sized, sliced

Tablespoon Bacon grease, butter or vegetable oil

Tablespoons Cornstarch

Salt and Pepper to taste

Rice

Place a medium sized sauce pot on medium heat.

Stir the meat and onions until the meat is lightly brown.

Add beef broth and bring to a rolling boil.

Cover, reduce heat to medium-low and simmer for 1 hour or until beef is tender.

In a small bowl, mix Cornstarch with cold water, stir well.

Slowly add the cornstarch to the beef and broth, stirring constantly.

Simmer another 10 minutes or until gravy has thickened.

Run cool water in the pot, swirling the rice around until the water runs fairly clear.

Add needed amount of cold water back into the pot.

Place pot over medium-high heat and bring to a rolling boil. Cook for about 2 minutes then, reduce heat. Let rice continue to simmer on medium-low heat until most of the water has been absorbed.

Watch for small pockets to appear in the rice. Do not stir but watch it carefully.

Cover with a tight fitting lid and remove from heat.

Let the rice rest, covered, for about 10 more minutes.

Fluff the rice with a fork prior to serving.

Place a portion of rice on each plate, add a serving of the Beef Tips and Gravy. Enjoy!

Prepare the Rice:

I've been making this for at least two years now and it's always a big hit. The gravy is the best part and thank you for teaching me how to cook rice.

This is the best recipe for beef tips and gravy with rice that I have had.  I have been using this recipe for over 2 years.  My grandkids love it.

This is the second time I have used this recipe and I only use the beef part as I cook my rice in an instant pot.  This second time around I have added fresh bell peppers and jalapeno peppers from my garden. It was amazing. Highly recommend this recipe!

I know this recipe has been up for awhile, but I just wanted to say it’s amazing. My mother used to make this, but I never learned how to make it from her.  After she passed, I thought I’d never get to eat this again. But my 12 year old daughter, who loves to cook, searched for a recipe and made this dish. It tasted just like the way my mom cooked it! Thank you so much for posting this recipe! It made our day!

I planned on having beef with green peppers and rice for a get together tomorrow,  and thought I'd have to cook the meat for several hours so I started it tonight; I had it on the stove for 2 hours and it's sooo tender and tasty! Now I hope I can keep the rice from clumping, I will try that tomorrow.

Hi...I was wandering how I could increase the size of this meal to feed a lot of family. I bought 3 lbs of beef tips. Would I triple all of the other ingredients? Any help will be greatly appreciated:)

My husband loves this! Very easy to make. We eat it weekly now! Thanks for sharing. Ps. I use Montreal steak seasoning.

First time making this dish the recipe was really easy and easy to follow instructions came out really good very pleased with it thanks

A delicious recipe! I have made it three times just in the last month. It is so easy and yummy. I like to add mushrooms to mine. Thanks for the great recipe!

OMG!! Just made this tonight... YUM-MEEEEE. UNBELIEVABLE, your the best, thank you!! Look forward to trying more of your recipes. I have never been able to make grav, at 46 years old.. I DID IT, AND IT TURNED OUT PERFECT, YOU ROCK, THANKS AGAIN!!

Wow!! Just made this &amp; it was a HIT!! My son who thinks he doesn't like onions loved it (I cooked them until they weren't recognizable), my husband loved it &amp; so did my son's friend.  I thought it was most excellent &amp; so easy also, my gravy rocked these tips!!  Thanks!!!

Follow our step-by-step, photo illustrated recipe to make this traditional Southern favorite of Country Ham and Red Eye Gravy. The gravy may be somewhat of an acquired taste, but it's too easy to make to not give it a try. We'll fry up the Country Ham, make the gravy and show you how to take breakfast up to another level. Printable recipe included.

Country Ham And Red Eye Gravy

Country Ham, cured and thinly sliced

Coffee, black and strong

water

Tablespoon Butter

Country Ham and Red Eye Gravy

Cut large ham slices in half for ease in cooking.

Cut slits in the skin and fat around the ham edges to prevent curling while cooking.

Place a skillet over medium heat on your stove top.

Cook ham slices, turning at least once, until cooked as desired.

Ham should reach at least 165º surface temperature to be fully cooked.

Pour cool coffee into skillet, scraping pan to deglaze and loosen any ham bits.

Let the gravy simmer and reduce for about 5 minutes.  Continue to stir the bottom of the pan.

Serve red eye gravy over grits and the ham slices.

Follow step-by-step, photo illustrated instructions for making not only some great cornbread, but a delicious new treat for breakfast. This old mountain recipe combines leftover cornbread with scrambled eggs, all cooked together, and brings a whole new experience to the breakfast table. First, we'll make the cornbread, then we'll show you how to mix it all together to create Cornbread and Eggs. Printable recipe included.

Cornbread and Eggs

Self-Rising Corn Meal

Self-Rising Flour

Sugar

Milk, approximately, as needed.

Butter and shortening

Stir in enough milk to make the batter the consistency of cake batter.

Place butter in a warm skillet and let it melt. Swirl around to coat the skillet well.

Pour in the batter and place the skillet in the oven.

Bake at 425º for 20-25 minutes, or until golden brown and pulled away from side of pan.

Insert a wooden toothpick to test for doneness, if it pulls out clean, bread is done.

Remove from oven, place on wire rack and let cool 5-10 minutes before removing from pan.

To Make The Cornbread

Place a skillet over Medium heat on your stove top.

Add about one Tablespoon of butter to the skillet, let it melt.

Crumble a pie slice section of cornbread into the skillet.

Stir the cornbread into the butter and let it heat up.

Break four eggs into a small mixing bowl, whisk well.

Pour the whisked eggs into the skillet, spreading it over the crumbled cornbread.

Cornbread will absorb most of the eggs. Stir the mixture and continue to cook for about two minutes, or until the eggs are done.

To Make Cornbread and Eggs:

Follow these step-by-step, photo illustrated instructions for making our old-fashioned, homemade Chicken Salad recipe. We're making it from scratch, the way mama use to make it and, you'll find it's pretty simple and easy to do. It's a true southern cooking favorite that makes a great sandwich for a quick and easy meal. Printable recipe included.

Southern Chicken Salad

chicken

Celery,

Mayonnaise

Sweet Pickle Relish

Mustard

Boiled Egg, chopped fine.

Onion,

Salt

Black Pepper

Sugar, optional

Chop chicken as desired and place in a medium size mixing bowl.

Wash celery stalks under cool water, chop very fine.

Stir mixture well, cover and refrigerate for at least one hour prior to serving.

Follow our step-by-step, photo illustrated recipe for baking up this delicious Pork Ham Shank, complete with Brown Sugar Glaze. Great as a main dish, great for making sandwiches. Either way you use it, your family will absolutely love it. Printable recipe included.

Baked Ham Shank with Brown Sugar Glaze

Pork Ham Shank (About 8lbs)

Box Brown Sugar, light

Yellow Mustard

Remove package wrap and any other materials from the ham shank.

Line a 13x9x2 pan with aluminum foil, or use a disposable roasting pan.

Place the ham shank, cut end down, in the roasting pan.

Generously coat the outside of the shank with yellow mustard, on all sides.

Cover the ham shank with the brown sugar.

Use your hands to spread the sugar over all sides of the ham shank, top and bottom.

Cover the pan lightly with aluminum foil.

Remove the aluminum foil covering from the ham shank. Set foil aside for later.

Baste the ham with the juices in the bottom of the pan.

Continue to bake until the shank reaches 165F degrees, taking the reading away from the bone.

Note: Total baking time will be about 15-18 minutes per pound.

When the shank reaches 165F, remove from oven.

Lightly recover with foil. Let stand 10 to 15 minutes.

Be sure to save the ham bone for a good Ham Bone and Beans dish later.

Pre-heat oven to 325F degrees.

Hi Steve, I'm not a fan of mustard either and I was a bit nervous that it would change the flavor so I did it a little different. I started by washing it off, patting it dry, and puncturing it all over with a knife. Instead of the mustard though, I rubbed honey, and then Molasses all over it. I also made a dry rub using a little ground clove, white, dark and light brown sugar, and believe it or not, nutmeg! The nutmeg gave it a great flavor. I then punctured it a bit more, drained a can of mandarin oranges, mixed that with crushed pineapple, and pressed it all over the ham. Lastly, I used a thawed out can of frozen orange juice and very carefully poured it over the ham, wrapped the ham in saran wrap, and let it sit in the refrigerator over night so all the spices could get into the meat. EARLY on Easter morning (around 3:30 a.m.-I usually buy a 11+ lb shank), I took the ham out of the fridge 30 minutes before putting it in the oven, transferred it to a baking pan, and followed the rest of your directions. It came out so flavorful and tender, all my family could say was yummy, yummy for the tummy!

Thanks so much for detailing the way you made your ham.  I think it's a great idea with the spice rub.  I might try adding in some spice to the mustard.

Hello Steve! I prefer the butt of the ham but I’m trying your recipe and adding pineapple slices while reheating &amp; basting my ham. I’ll let you know how it turns out! You be blessed also!!!! Happy Thanksgiving, Merry Christmas and Happy New Year 2020.

We found smoked hams on sale for .89lb around New Year and picked one up - once again, used your recipe and it was perfect!   Tender, moist and just enough seasoning.  Invited family and friends over, enjoyed a great meal and everyone took leftovers.  The ham bone is in the freezer waiting for a  Ham &amp; Beans day.  Brown sugar &amp; mustard is the only way I'll go.  Thanks for another great meal.

Steve glad to hear you are doing much better.  I wish for you a very Merry Christmas and a Happy New Year.  Thanks for your newsletter . . .I have learned alot from you!!  You be BLESSED and may God look over you and yours.  MERRY CHRISTMAS and SMILE!!!!!

Oh my goodness! This was amazing! Thank you so much for the recipe and detailed instructions. I was in a hurry in the grocery store and didn’t realize I’d picked up this cut of meat until I got home and honestly had no idea what to do with it! So glad I found this recipe! Thank you so much!!

Merry Christmas Steve and thanks for bringing us recipes throughout the year. I’ve not made this recipe yet but it looks awesome and is on my list. Sorry about your readers that have not experienced Dukes, it makes a sandwich a sandwich. 
I think it’s Tim the tool man Taylor that when he talks about a ham Sammich I get the urge for a ham sandwich. 

Thanks again!

Great easy recipe.. I added some cola to the brown sugar to make it like a paste.. 
That's how my grammaw did it in Ky Hillary.

This is the first ham shank I ever cooked. I was looking for a simple recipe and came across this one. I’m glad I did. I followed the instructions and the shank came out perfect. It was actually the best ham I’ve ever had. My whole family confirmed that it was not only delicious, but it was truly the best they have ever eaten. Thank you so much for making our Christmas a little more enjoyable, this year and hopefully many more years to come. As this is the only way I’ll ever prepare a ham shank again.

Delicious additions to any meal, pinto beans are another quick and easy side dish in the classic Southern tradition. We're featuring the recipe of our dear friend, Ms. Sally who says that this is her most requested dish from family and friends. Just a few simple ingredients are all you'll need

Ms Sally’s Southern Pinto Beans Recipe

– whole Onion, peeled

pork

Cayenne Pepper

Place dry beans in a large dish or on your countertop.

Sort through the dry beans, removing any stones, twigs, hard beans or other foreign objects.

Place dry beans in a colander and rinse well under cold running water.

Pour rinsed beans in a pot and cover with about 6 inches of cold water. Let soak overnight.

Pour beans back in colander, drain, rinse again, stirring until water runs clear.

Place a large pot, filled about half full of water on your stovetop. Set to medium-high heat.

Add rinsed and drained beans to pot. Bring to a slight boil.

Add 1 &#8211; teaspoon of Cayenne Pepper and stir all ingredients well.

Cover pot and reduce heat to medium-low or to a low simmer.

Let beans simmer 1 to 2 hours until tender. Stir about every 30 minutes and watch liquid levels.

Don&#8217;t allow the liquid to drop below the top of the beans while cooking. Add hot water as needed.

When beans are tender, taste and add salt if needed.

If you add salt, stir and simmer about 10-15 more minutes.

Thanks for keeping these kinds of recipes alive for those of us who can't ask grandma for the recipe. This is the one I grew up eating! The internet is full of recipes with ingredients my Mimi would never have included. 
Cornbread is a great accompaniment, but I grew up eating "soup beans" over plain old sliced white bread.

Southern Collard Greens, a side dish served in Southern homes all year round. It's a traditional favorite for New Years Day as the greens are supposed to bring wealth for the New Year. Easy to prepare with this recipe.

Southern Style Collard Greens

– Pound of fresh Collard Greens, washed well and chopped.

– Smoked Ham Hock (about 4 ounces)

– Medium Onion, chopped

– Cloves of Garlic, chopped

– Tablespoon of Texas Pete Hot Sauce

Butter

Water

Place 3 cups of water in a large pot and bring to a boil.

Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.

Let Ham Hock simmer for about 30 minutes on medium heat.

Wash the collard greens scrubbing each leaf under cool running water until clean.

Fold each collard leaf in half, either in your hand or on your cutting board.

Pull the leaf section away from the stem. Discard stems.

Stack a couple of leaves together on your cutting board.

Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.

Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.

Add leaves to the pot a little at a time, let them cook down a minute and then add more.

Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.

Chop the onions and chop or mince the garlic cloves.

In a small saucepan on medium low heat, add the butter and let it melt.

Add the chopped onions and garlic to the butter and sauté until onions are translucent.

Add the cooked onions and garlic to your stock pot with the collard leaves.

Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.

Let simmer another 15 minutes or until the collards are as tender as you prefer.

Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.

Chop the greens into smaller pieces but not to the point of being mushy.

Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.

Return the chopped collard greens to the liquid and stir well.

Hi Steve,
Are you hearing my chuckle? Good hearted of course!  And a smile?  As you say, enjoying Collards is definitely an acquired taste and I was surprised because my parents grew Swiss Chard and we all really liked it and still do. My market had a small bunch and much smaller leaves, I used my left over salt pork so I’ll try it again with your suggestion of a ham hock, never a quitter I. 5 Stars for the wonderful tip to roll the leaves off the center stalk, so much easier &amp; neater than my grab and rip method with other greens.
Susan
ps: corn bread was delicious!

Follow these easy, step-by-step, photo illustrated instructions for making Chicken Pastry from scratch. There's just something about a big bowl of Chicken Pastry that soothes the soul, anytime of the year. Whether you know it as Chicken Pastry, or as Chicken Dumplings, I think you'll find it's much easier to make from scratch than you might have thought. We've also got a printable recipe to make it even easier.

Chicken Pastry Recipe, made from scratch.

Whole Chicken, 4-5lb average

Chicken base

Remove neck, gizzards and any other parts that might be inside the bird.

Rinse the bird, inside and outside, under cool running water.

Place cut chicken in a large stock pot, cover with about 6 inches of water.

Place on Medium-High heat and let come to a boil.

Boil chicken about 45-55 minutes or until done.

Remove chicken from water, place pieces in a pan to cool. Do not discard the water in the pot.

Turn the heat off under the pot while the chicken is cooling.

Allow chicken to cool enough to handle and remove chicken from bones.

Skim as much fat as possible that has surfaced in the stock pot. Discard the fat.

Remove ¾ cup of broth from the pot and set aside. You&#8217;ll need it to make the dough.

Place the bones back in the pot and add water to cover about 2 inches.

Let simmer on Medium-Low heat while you make the pastry dough.

In a medium bowl, add flour and one teaspoon of salt. Sift together.

Make a well in the middle of the flour and add the ¾ cup of the chicken broth.

Mix together until you have a slightly moist dough ball.

Generously flour your table, countertop or large cutting board.

Using a rolling pin, roll the dough out to about ¼ inch thick.

Use a pizza cutter or sharp knife and cut the dough into strips about 1 inch wide.

Cut each strip into sections about 2 inches long.

Let the dough pieces rest for about 30 minutes to dry out some.

Remove the chicken bones from the stock pot.

If needed, add enough water to equal about one gallon of liquid in the pot.

Add chicken base or granules as needed to create a good tasting broth.

Bring the chicken stock to a low boil and drop pieces of dough, one by one, into the stock.

Try not to drop dough pieces on top of each other and DO NOT STIR.

Add the shredded pieces of chicken to the pot.

Test the pastry before adding any additional salt. Add salt if needed and stir gently.

Simmer for about 15 minutes until dough pieces are fully cooked and tender.

Mumma used to make pastry with speckled butterbeans.  Yum.  But I still love chicken and pastry.

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