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Slow-Cooked Beef Tips

Ingredients

  • 1/4 pound sliced baby portobello mushrooms
  • 1/2 small onion, sliced
  • 1 beef top sirloin steak (1/2 pound), cubed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon olive oil
  • 3 tablespoons dry red wine or beef broth
  • 1 cup beef broth
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Hot cooked mashed potatoes

Directions

  • 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 additional 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 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.

Nutrition Facts

1 cup: 213 calories, 7g fat (2g saturated fat), 46mg cholesterol, 836mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Total Time
Prep: 25 min. Cook: 6-1/4 hours

Makes
2 servings

These slow cooked beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. —Amy Lents, Grand Forks, North Dakota


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Written by tasteofhome

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