Beef Tips Appetizer Recipes

Steps:

• Trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
• Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
• Next, turn on your ventilation fan-you'll need it! Heat the skillet over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, and then get very brown, before you add the meat.
• Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.
• Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

Steps:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.

Steps:

• In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine. Cover and cook on low for 6-7 hours or until meat is tender., Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.