Beeftips Mushrooms Recipes

SIRLOIN TIPS AND MUSHROOMS

Steps:

• Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
• Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY

Steps:

• 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.

KATHY'S BEEF TIPS WITH MUSHROOMS

Steps:

• Preheat oven to 275°F (low). In a large saute pan or skillet melt butter and heat oil. sear the meat with the garlic. Remove meat to a casserole and cover.
• To the same skillet, add the wine and saute' the mushrooms and onion for 1 minute, then add to the meat. Cover and bake for 1 hour or until the meat is tender.
• Meanwhile, add the broth, soy sauce, and Worcestershire to the pan in which the meat was seared. Bring to a boil and de-glaze the pan. Blend together the mustard, cornstarch and cream then add to the pan. Simmer until reduced and thickened.
• When beef is done, pour off the juices into the sauce and boil, whisking until smooth. Add meat and stir to coat.
• To serve, plate up either buttered egg noodles or rice and pour beef tips over top. Sprinkle with parsley if desired.

SLOW COOKER BEEF TIPS

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.

BEEF TIPS & GRAVY

Steps:

• In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
• Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
• Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
• To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
• Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.

CREAMY BEEF TIPS WITH MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine coconut milk, beef broth, portobello mushrooms, green bell pepper, onion, and sea salt in a 9x13-inch casserole dish; mix well. Add beef tips; stir until well-coated.
• Bake in the preheated oven until beef is tender and sauce has thickened, about 1 hour.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Serve beef tips and sauce over pasta.

BEEFTIPS & MUSHROOMS

Steps:

• In crock pot combine all ingredients except for the mushrooms. Cover and cook on low for 6 hours.
• After about 6 hrs add all mushrooms. stir together then cover and cook for 2 more hours.
• Serve over mashed potatoes. make it a complete meal by adding a side salad and some bread or rolls.

SAVORY BEEF WITH ONIONS AND MUSHROOMS

Steps:

• Gather the ingredients.
• Heat the shortening or oil in a large skillet over medium heat; add onions and cook, stirring, for 3 to 4 minutes, or until softened. Add the mushrooms and continue to cook for about 8 minutes, or until the mushrooms are tender and the onions are lightly browned. Remove to a plate and set aside.
• Add the beef to the skillet and turn heat to medium-high. Cook for about 8 to 10 minutes, turning to brown all sides.
• Mix the flour with the salt, pepper, and thyme; sprinkle over the beef. Add the onions and mushrooms back to the skillet along with the beef broth, vinegar, and ketchup. Stir to blend ingredients. Reduce heat, cover, and simmer for about 1 1/2 hours, or until meat is tender. Tenderness depends on the cut of meat used.
• Serve with hot cooked rice.