HOMEMADE BEEF TIPS WITH MUSHROOM GRAVY
Homemade beef tips with mushroom gravy — as forever with no canned soups! My beef tips ar ludicrously tender and simple to create in your slow cookware or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!
Today I’m transferral on another spherical of home-cured nutrient before it’s m degrees in Lone-Star State and every one I would like is cold food for just about the remainder of 2019.
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| HOMEMADE BEEF TIPS WITH MUSHROOM GRAVY |
It forever builds Pine Tree State laugh once I share an immediate pot direction as a result of straightaway I’ll get messages asking a way to make that direction within the slow cookware or on the stove. And also the reverse proves to be true once I build recipes within the slow cooker/stove prime. Therefore this one goes bent on all of my slow cookware and instant pot fanatics. Let’s let our room gadgets build USA dinner.
The inspiration for today’s beef tips with mushroom gravy comes from a Mississippi roast. I really like what happens to brown gravy when it’s been mingling with pepperoncini peppers — one drawback. I favor to avoid mistreatment factory-made gravy mixes the maximum amount as potential. therefore I’m creating a from-scratch gravy combine mistreatment easy ingredients that you just will notice in your own storage room. All except one ar a storage room staple in most households, therefore you'll be able to quickly place this meal along on the fly.
INGREDIENTS :
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 onion, diced
- 2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
- 1 tablespoon Worcestershire sauce
- 8 ounces baby Bella mushrooms, cut into thick slices
- 1 ½ teaspoon EACH: garlic powder AND sugar
- 1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
- 1 large bay leaf
- ½ cup pepperoncini peppers, thinly sliced
- 1 ½ – 2 cups low sodium beef stock (see directions)
- 2 tablespoons cornstarch (mixed with a few tablespoons of water)
INSTRUCTIONS :
- SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
- SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
- OR INSTANT POT: Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.
