Sunday, Oct 22, 2017
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Sirloin Beef Tips with Mushroom Gravy

My husband was in charge of a community Senior Social for the past few years where we use to live. Lucky for us this dinner was catered every year and our job was to decorate and round up some entertainment to preform during the meal. My dad even played his accordion for us one year (thanks dad.) and the seniors always requested Sirloin beef tips with mushroom gravy, mashed potatoes, rolls and mint brownies. One year we ended up with a lot of leftovers and that is how this recipe ended up in this book.

Instead of throwing away all the leftovers we bagged them up and let the helpers all take home a bag or two of this delicious beef and gravy to freeze. This meal is so delicious and the meat is so tender even after it has been frozen in your freezer.
If you are a bit squeamish about mushrooms, let me let you in on a little secret with how to cook them. If you heat 2 tablespoons of butter in a large flat skillet, drop your mushrooms on top and do NOT stir them for a very long time, they will brown on one side and end up tasting more like potato chips then soggy gray slugs. I promise. The secret is to not stir them. Let them be until they reduce in size and you are sure they are browning on the bottom, then flip them to brown the other side. Enjoy!

Sirloin Beef Tips with Mushroom Gravy

Yield: 12 servings

2 (8 oz) packages fresh mushrooms, sliced

4 tablespoons butter

3-pound sirloin tip roast, trimmed of fat and sliced into ½-inch cubes

1 packet onion soup mix

1 can (10 ounces) cream of chicken soup

1 can (15 ounces) low-sodium beef broth (or 1½ cups water with 2 beef bouillon cubes)

  1. Sauté 8 oz of fresh mushrooms at a time in a skillet with 2 tablespoons of hot butter (do not stir; just let mushrooms sit for about 10 minutes, then flip and brown the other side).
  2. Cube your roast, and trim off the fat, place the meat in a slow cooker (use slow-cooker liner for easy cleanup). Stir in remaining ingredients. Cover and cook on low for 6 hours. Serve over cooked rice, pasta, or mashed potatoes.
  3. Cool remaining beef tips and gravy and freeze in zip-top bags. Label “Beef Tips and Gravy.”

To serve: Defrost beef tips and gravy in a microwave-safe bowl on high until warm. Serve over mashed potatoes, or with vegetable of choice.


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