Here's an excellent recipe that we served at the Elks Lodge for about 75 people. It is very good, and we got rave reviews, so I thought I would post it here (with apologies to the OP)
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BEEF TIPS ON RICE
Ingredients
2 to 2 and 1/2 pounds of Sirloin, cut into 1-inch cubes
1/2 teaspoon of dried Thyme
Pepper to taste (1/2 teaspoon is plenty)
(The recipe called for salt, but I didn't add any. Just a touch of meat tenderizer, but it certainly didn't need any salt.)
2 cans condensed Cream of Mushroom Soup (10 + ounce can)
1/2 cup water
1/2 cup chopped onion (I used more)
2 Tbsp Parsley; dry or fresh...probably a bit more if fresh and chopped.
Dash of Kitchen Bouquet (optional)
1 pound of long grain rice, cooked (we used brown rice)
Combine beef, pepper and thyme; mix well. Place in a greased baking pan. Preheat your oven to 400 degrees; bake, uncovered at 400 degrees for 15 minutes; stir, and bake 15 minutes longer. Drain.
Combine the soup, water, onion, parsley and browning sauce (Kitchen Bouquet; optional). Pour over beef; mix well. Cover and bake @ 350 degrees for 1 and 1/2 to 2 hours, OR UNTIL THE BEEF IS TENDER. Serve over rice.
We served the meal with our bacon wrapped-oven baked-green beans, and a cottage cheese/ pineapple salad, along with French bread.
Enjoy!!!!