|Tender Beef Tips in Gravy|
We have a favorite steakhouse that we go to and when we go there, I almost always order the steak tips. Considering I eat beef maybe only two or three times a month, it's a big deal for me when I find a beef meal that I like and would go back and order again. I've been looking for that copycat recipe for ages.
Ah, this isn't it, but it sure is good! And without doubt this is one that I would make again and enjoy again. My Sweetie Pie, who is the beef eater, absolutely raved about this and had a hard time putting his fork down. It was a fight to the finish, grins. No question in his mind, he would definitely eat it again.
This takes a little bit of time, about 2 hours on the stove top, so it's more of a Sunday dinner special. I don't know if it could be made in a slow cooker or an Instant Pot but if you're good at converting recipes, then I say go for it. Me, I don't mind doodling about in the kitchen and giving the pot the occasional stir while it's doing a slow simmer, filling the kitchen with maddeningly delicious aromas.
BEEF TIPS IN GRAVY
Adapted, original recipe can be found here
3 tablespoons vegetable or olive oil
2 pounds cubed beef stew
1 onion chopped
1/4 cup low sodium soy sauce
1/4 cup Worcestershire sauce
1 teaspoon Knorr beef bouillon
2 cups low sodium beef broth
1 teaspoon minced garlic (either dried, fresh, or jarred)
1 teaspoon black pepper
1/2 teaspoon sugar
1 cup of water mixed with 1/4 cup of cornstarch to create a slurry
Heat a large deep skillet over high heat, add a couple teaspoon of oil and add the onions. Saute until the onions are tender and translucent.
Add the beef and brown the cubes, stirring to brown all sides, maybe five minutes or so.
Add all remaining ingredients except the slurry mixture.
Allow it to come to a boil and then reduce the heat to a simmer. Cover and allow to cook for 1 1/2 to 2 hours, stirring occasionally so your food doesn't burn to the bottom of the pan.
Just before end of cooking time mix the 1/4 cup of cornstarch in 1 cup of water. Slowly add maybe a half cup of the mixture of the gravy, gently stirring all the while, and let it cook for a bit to see how much it thickens the gravy. Add more of the slurry until you get the desired thickness.
You may need all of it, you may need less. Gravy will thicken as it cooks so try not to be heavy handed in the beginning or you could end up with a brown glop. If that happens, just add more liquid to loosen it up. Not thick enough to your liking? Make a little more slurry and add it slowly, stirring to allow it to cook and thicken up.
Taste for seasoning and adjust accordingly.