Beef Tips And Gravy Recipes

Steps:

• Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.
• Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
• Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.

Steps:

• In a large skillet heat oil over high heat. Saute the onion until almost translucent.
• Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
• Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
• Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

Steps:

• Brown beef tips in vegetable oil and place in crock pot. In same saucepan, sautee onions and place on top of beef tips.
• Add mushroom soup, worcestershire sauce and water to same saucepan. Heat and stir to mix. Add to crock pot.
• Turn crock pot to high for 1 hour and turn to low for 4 to 5 hours. Add sour cream during last 15 minutes and stir.
• Note: Cream of mushroom soup will add some salty flavor. At end of cook time do a taste test and if too salty, add about 3-4 tablespoons of water which will dilute saltiness.

Steps:

• Saute beef tips in salad oil until lightly browned. Place in a dutch oven and add water, ketchup, worcestershire sauce and salt. Cook covered on simmering low heat for approximately one hour.
• Add sliced onions and cook additional 30 to 40 minutes on low heat, being careful to not let all water boil out. (You will need at least 1 1/2 cups of water left as gravy.).
• In a small bowl, dissolve cornstarch in water and pour into beef mixture mixture. stir well and cook an additional one minute while gravy thickens.
• Serve over rice, noodles or mashed potatoes.
• Enjoy!

Steps:

• In medium saucepan boil tips till done.
• Drain tips, Reserving 2 cups of broth.
• In Medium saucepan or Crockpot, add your soups and brown gravy mix, mix well.
• Add in broth until gravy is as thick as you like, it will thicken slightly.
• Add your tips, simmer for at least 25 minute or as long as you wish,(stirring occasionally) if using a crockpot set it on low and simmer all day, great both ways!
• Serve over rice, noodles, potatoes, your choice!

Steps:

• In large dutch oven place 1/3 cup vegetable oil. get oil hot. Place the flour and all spices into gallon baggie and shake. Then place meat into baggie and shake until coated well. Once oil is nice and hot put garlic into pan and let cook about 1 minute. Then place all beef into dutch oven. Let that cook about 7-10 minutes. You want to get the flour on the beef nice and brown. So stir the beef a couple of times. Then pour in broth and water, sliced onions and peppers. Cover and let boil for 1 hour stirring occasionaly. Then turn down to simmer and let simmer for 1 1/2 hours. when only a half hour left of cooking, slice and toss in the fresh mushrooms. Serve with white rice, potatoes, or even penne pasta!