Ingredients
-
2
-
1
-
1
-
1/4
-
1/4
-
2
-
3
-
1
-
1
-
1
-
-
-
-
-
Directions
Beef Tips, , This is a winner. I added mushrooms the second time I made it because I was a little short on beef but it is the gravy that makes it. I rarely have brown gravy mix on hand so I’ve used beef bouillon granules, a dash of seasoned salt, and a little flour. To me, it is the Worcestershire and the soy sauce that make the flavor., My tweaks: I sauted the onion and about 1 tsp of minced garlic in olive oil. Then I seasoned about cup of flour with garlic powder, pepper, celery salt and a dash of Tony’s Cajun seasoning. I tossed about 1 lbs of cubed beef in the seasoned flour then browned it. Stir constantly so it doesn’t burn/stick to the bottom. Add a little more olive oil if needed. Then I added the soy sauce and Worcestershire sauce next time I’ll use only 1/8 of a cup. I made the gravy with the McCormick’s Brown gravy packet and about a Beef with Herbs gravy packet. used 1 cups of beef broth instead of water. Then I added the gravy/broth mixture to the pot/pan. I brought it to a boil and then let it simmer for an hour. Next time, I’d let it simmer for 2 or use the slow cooker so the beef becomes more tender. I had to stir periodically so it didn’t stick to the bottom even on simmer. I would also season the meat the night before. I bought baby carrots to add in to the beef tips, but forgot. I served over egg noodles.
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Steps
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1
Done
|
In a Large Skillet, Heat Oil Over High Heat. |
|
2
Done
|
Saute the Onion Until Translucent. |
|
3
Done
|
Add Stew Meat and Cook on High Heat Until Meat Is Browned on All Sides 3-5 Minutes. Pour 2 Cups Water, Soy Sauce, and Worcestershire Sauce Into the Skillet. |
|
4
Done
|
Stir in Garlic Powder, Salt and Pepper. |
|
5
Done
|
Bring to Boil and Reduce Heat. |
|
6
Done
|
Cover and Simmer For 1 1/2 to 2 Hours. |
|
7
Done
|
Then Combine the Gravy Mix With 1 Cup of Water, Mix Thoroughly and Stir Into the Meat. Bring to Boil, Stirring Frequently Until It Slightly Thickens. |
|
8
Done
|
Serve Over Egg Noodles. |
