No Mushroom Beef Tips Recipes

NO MUSHROOM BEEF TIPS

Steps:

• Whisk red wine vinegar, 2 teaspoons cornstarch, kosher salt, and pepper together in a glass or ceramic bowl. Add beef to vinegar mixture and toss to coat. Marinate meat for at least 20 minutes. Drain beef and discard marinade.
• Heat vegetable oil in a large skillet over medium-high heat. Cook and stir beef and onion in hot oil until meat is browned and onions are soft and translucent, 5 to 10 minutes.
• Stir water, Worcestershire sauce, soy sauce, garlic, and beef bouillon together in a pot over medium-high heat until bouillon dissolves, about 10 minutes. Ladle about 1/4 cup hot broth into a bowl; whisk 2 tablespoons cornstarch into bowl until dissolved. Stir cornstarch mixture into the broth mixture in the pot. Cook, stirring occasionally, until mixture thickens, about 5 minutes.
• Stir beef and onion mixture and any accumulated pan juices into broth mixture; cook until heated through, 2 to 3 minutes.

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.

THE BEST NO-MUSHROOM BEEF TIPS

Steps:

• Heat oil in a Dutch oven over high heat. Add beef, green bell pepper, onion, steak seasoning, salt, and black pepper; cook and stir until beef is browned and almost cooked through, 15 to 20 minutes. Do not drain beef.
• Reduce heat to medium. Add beef broth, garlic, Worcestershire sauce, and bay leaf to beef mixture; continue cooking until liquid thickens and beef is cooked through, about 15 minutes.
• Reduce heat to low. Stir in gravy mix. Cook, covered, until gravy is thick and beef is tender, about 10 minutes.

INSTANT POT BEEF TIPS

Steps:

• 1. Sprinkle pepper on your beef tips. Set aside. In a large bowl, whisk together beef broth and gravy packets. Set aside. 2. Set Instant Pot to sauté mode and add oil. Add beef tips and sauté until browned on all sides, about 3-5 minutes. Add onion, sauté for 3-4 minutes with beef. Add garlic, sautéing for 30 seconds, then turn off sauté mode. 3. Add Worcestershire sauce and onion soup mix to the instant pot, then pour in the gravy/beef broth mixture. Spread mushrooms on top of the beef tips. Then spread cream of mushroom soup in as even of a layer as you can on top of the mushrooms. 4. Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 25 minutes. Don't forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down. 5. When the cook time finishes, let the pot sit undisturbed for a 20 minute natural release (meaning do not touch the instant pot for 20 minutes after it says it's done cooking). Then turn the steam release knob to Venting to release any remaining pressure and open the lid. 6. Stir the beef tips and the gravy. If you are happy with the thickness, you can serve it immediately. If you prefer a thicker gravy like me, use the cornstarch to make a slurry. 7. How to make a slurry: Place cornstarch in a small bowl. Add 2 tablespoons of broth/gravy from the instant pot into the cornstarch and stir. Continue adding gravy 1 tablespoon at a time until the slurry is smooth and a good consistency. Then stir the slurry into the instant pot, and stir really well. Let beef tips rest for 5 minutes and the gravy will thicken! 8. Serve as desired over mashed potatoes or egg noodles! Don't forget the buttered rolls to soak up the extra gravy!