MELT IN YOUR MOUTH BEEF TIPS
There are few dinners more comforting and delicious than beef cooked with a fork until it falls apart. What if you added a salty and delicious mushroom sauce? Well, nothing else even has a chance of competing with it. This is the ultimate comfort food, especially when paired with mashed potatoes. But a whole roast can be a bit pricey and provide more food than you really need, so it doesn’t always make sense for the average dinner party.Do you know what it does? Beef Tips. They are very inexpensive but also have a tough bit that stands up well to slow cooking so the end result is super tender and here they are slow cooked in a fantastic mushroom and meat sauce that depends on a few things you have . in your pantry, but there are no shortcut ingredients like canned soup or flavor packs. That means it tastes like real home comfort and there is nothing better.
- 3 tablespoons butter
- 2 pounds beef tenderloin tips
- 2 tablespoons all-purpose flour
- 1 white onion, diced
- 8 ounces sliced cremini mushrooms
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 beef bouillon cube
- 1 Tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 cup sliced pepperoncinis
- 1 1/2 cups 2 cups beef broth
- 2 tablespoons cornstarch
- Kosher salt and freshly ground black pepper, to taste
Season the meat with salt and pepper and add Dust with flour.In a large skillet over medium-high heat, or using your Instant Pot if you are using one, melt the butter. Add the meat in batches and fry until golden brown and crispy on all sides. Place on a plate and continue to fry the meat until cooked through.
Add the onions and cook briefly, about 2 minutes, scraping up any bits from the bottom of the pan with a wooden spoon.
TO MAKE IN THE SLOW COOKER:
Place the beef and onions in the slow cooker and add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cubes, English sauce, the bay leaf, the pepperoncinis and 2 cups of the beef broth.Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
30 minutes before the end of the cooking time, mix the cornstarch with 3 tablespoons of water and add it to the slow cooker. Cover and continue cooking for the remaining 30 minutes. Taste and enjoy!
TO MAKE IN THE INSTANT POT:
Return the beef to the Instant Pot (with onions) and add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cubes, Worcestershire sauce, bay leaf, pepperoncinis and 1 1 /2 cups beef broth.Cover and select the “Meat/Stew” setting. Cook at high pressure for 35 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before turning the pressure release valve to “vent” to release any remaining pressure.
Activate the “Saute” setting. Add the cornstarch to 3 tablespoons water and then pour the cooking liquid into the Instant Pot.Simmer until the sauce thickens, then season with salt and pepper. Enjoy!