Beef Tips Recipe With Onion Soup and Lemon Juice

When I was meaning with my oldest, I had this recipe for beef tips and gravy that I kind of became obsessed with. I was craving red meat and it really striking the spot, plus information technology was so easy (beef, onion soup mix, cream of mushroom soup, crock pot, done.) And so I decided to remake it awhile dorsum. Turns out it was not every bit succulent as I remembered it. I don't know if it was the pregnancy talking or if my tastes have changed, but it tasted kind of like deli food. And not those delicious peanut butter bars.

I set out to make a beef tips and gravy recipe that wasalmost as easy, only I wanted to practice it without condensed soup. This ended up being an unnecessarily stressful element–I was all prepared to add together stuff at the end to help bolster up the gravy, just it turns out that because of the flouring/searing/slow-cooking, we had just the magical corporeality of liquid and thickening agents for tender pieces of beef with flavorful mushrooms and so this perfect gravy. With literally no work after information technology was done. Totally my kind of dinner–the older my kids (heck, the olderI)go, the more than I hate the hr right before dinner.

So to get started, take out two pounds of beef stew meat (or cut up 2 pounds of something like London Broil). If you have any really large pieces, cut them into pieces that are a piffling more bite-sized.

Rut 2 tablespoons of extra-virgin olive oil in a big skillet or Dutch oven (I used our garlic olive oil). Heat the olive oil over medium-high rut.

While the oil is heating, take 1/4 cup all-purpose flour and one teaspoon steak seasoning (I used McCormick Steak Mates Montreal seasoning)…

and combine them.

Milk shake the flour and seasoning together in a big Ziploc handbag, and so add the beef pieces, seal the bag, and milkshake information technology until they're evenly coated.

When the oil is very hot, turn the heat all the fashion upwardly to high. Add the floured beefiness pieces to the hot oil and sear them until they're (more often than not) well browned. Y'all don't want to cook the beefiness through, just go a nice sear on the edges of the meat, but because you're dealing with a whole agglomeration of piffling pieces, that'due south obviously not going to happen to every slice on every side. So just sear it for nigh iii-iv minutes.

Transfer the beefiness and scrape everything from the pan into your Crock Pot.

Take a medium onion and 4-five cloves of garlic…

Chop the onion in half and skin it. Thinly slice information technology, and so chop the garlic and toss them into the pot. Sprinkle with a parcel of onion soup mix.

Add together an 8-ounce package of sliced mushrooms (I'm using baby portobellos.)

Add in 1 cup beef goop…

and melt on depression for seven-eight hours or loftier for v-6 hours or until the beef is very tender. Stir in the red wine vinegar.

Serve over hot rice or egg noodles (homemade egg noodles, anyone?). Makes vi-8 servings.

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Beefiness Tips with Onion & Mushroom Gravy
Recipe by Our All-time Bites

Ingredients:

ii pounds lean beef stew meat
1/4 loving cup all-purpose flour
1 teaspoon steak seasoning (like McCormick Steak Mates Montreal Steak Seasoning)
2 tablespoons actress-virgin olive oil
1 medium xanthous onion, cut in half and sliced
one viii-ounce package sliced baby mushrooms (I used babe portobello mushrooms)
four-5 cloves garlic, minced
1 1-ounce package onion soup mix
ane cup beef goop
ii teaspoons ruby-red wine vinegar
kosher table salt and freshly ground blackness pepper to gustatory modality
three-4 cups hot cooked rice or egg noodles

Instructions:

Heat the oil in a large skillet or stockpot over medium-high rut. While the oil is heating, toss the flour and steak seasoning together in a handbag (similar a roasting bag or a large nil-meridian bag). Add together the beefiness and toss until evenly coated.

When the oil is hot, add the seasoned beef and cook for iii-iv minutes or until browned on all sides. Transfer the beef to a slow cooker. Add the onion, mushrooms, garlic, onion soup mix, and beef broth. Melt on depression for 7-8 hours or until the beef is very tender. Add together the vinegar and season to taste with salt and pepper. Serve over hot rice or egg noodles. Makes 6-8 servings.

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Source: https://ourbestbites.com/beef-tips-with-onion-mushroom-gravy/

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