What Are Some Recipes for Beef Tips
This is a winner. I added mushrooms the second time I made it because I was a little short on beef but it is the gravy that makes it. I rarely have brown gravy mix on hand so I've used beef bouillon granules, a dash of seasoned salt, and a little flour. To me, it is the Worcestershire and the soy sauce that make the flavor.
My tweaks: I sautéed the onion and about 1 ½ tsp of minced garlic in olive oil. Then I seasoned about ½ cup of flour with garlic powder, pepper, celery salt and a dash of Tony's Cajun seasoning. I tossed about 1 ½ lbs of cubed beef in the seasoned flour then browned it. Stir constantly so it doesn't burn/stick to the bottom. Add a little more olive oil if needed. Then I added the soy sauce and Worcestershire sauce (next time I'll use only 1/8 of a cup). I made the gravy with the McCormick's Brown gravy packet and about ½ a Beef with Herbs gravy packet. I used 1 ½ cups of beef broth instead of water. Then I added the gravy/broth mixture to the pot/pan. I brought it to a boil and then let it simmer for an hour. Next time, I'd let it simmer for 2 or use the slow cooker so the beef becomes more tender. I had to stir periodically so it didn't stick to the bottom (even on simmer). I would also season the meat the night before. I bought baby carrots to add in to the beef tips, but forgot. I served over egg noodles.
This was delicious! I added a couple of small cans of mushrooms with the gravy at the end.
You can find my adjustments in a lengthy explanation within the "tweak" category. I was being modest when I said I've made this about 22 times. The first two times, I followed the recipe exactly. Long story short (minus some extra ingredients): 1 tsp. of brown gravy powder (not a whole packet), get rid of the garlic (which I otherwise love), splash of balsamic, less salt, thicken slightly with a Tbs. cornstarch mixed in a bit of water before added at end, and double the sauce (or halve the amount of meat). Stew instructions included. Oh, and I forgot to mention in that section that it's way better served over homemade mashed potatoes or next to homemade scalloped/cheddar potatoes. I have mastered this dish and thank the author greatly for inspiring my own version. That whole packet of brown gravy though? Just... no. No, no, no, no, no. That's the only reason I knocked off a star. Just... how could you?
Great base recipe; significant, easy tweaks needed. I've made this as-is twice, and about 20 times with ever-evolving tweaks. I finally nailed it. For the default 2-lb-of beef recipe, I use just over a pound of meat instead (extra sauce). Double the sauce if you're going to do a full 2 lb. Get rid of the garlic. Add a couple glugs of balsamic vinegar along with the worcestershire and soy sauce (I actually heat the liquids, except for the oil, but including the water in a pot, then add the browned beef and onions to it: cover once it boils and you set it to a simmer). Olive oil works surprisingly well, btw, for browning (the flavor does not overwhelm the final result... Only add a dash of salt; the soy is plenty salty enough. Along with the black pepper, add a bit of white pepper to the mixture, before you cover and set to a simmer for two hours. Sometimes I add a couple shakes of onion powder, too... MOST IMPORTANTLY: Use only a teaspoon of brown gravy powder instead of a whole packet, once the two hours are up. Add a bit more if you really want, but only by small increments, to-taste (and remember to add it to a bit of water first; I don't use a whole cup... maybe half for the initial tsp. of powder. Add extra black/white pepper, to-taste. Maybe an extra glug of balsamic to adjust. Have bourbon or red wine on-hand? A splash of one of those, if desired... Want this as a stew instead? Add carrots and potatoes halfway through the 2-hour simmering process (celery too, if you have some handy). To thicken, once the two hours are up and you've done the extra seasoning, add about a Tbs. of cornstarch to a bit of cold/room-temperature water (about 1/8 a cup) then stir briskly into the hot mixure. Not thick enough? Repeat, Tbs. by Tbs. Never add cornstarch straight to not liquid, unless you want nasty little cornstarch dumplings. Always mix in cool water first... Friggin' delicious.
Source: https://www.food.com/recipe/beef-tips-17990
0 Response to "What Are Some Recipes for Beef Tips"
Mag-post ng isang Komento