Beef Tips with Mushrooms

Dear sister has been asking for this dish since fall arrived. I have been without my car for a few days. So on sister's day off she brought me the groceries and I got busy cooking this family recipe.  Beef Tips with Mushrooms is a family recipe Mom cooked often when we were growing up. When the world got more health conscious she cooked it less and less frequently. The funny thing is I learned yesterday as I planned to cook this dish that Mom made a pot the day before. Does that mean food cravings run in the family? 

Anyway, this is a hearty stick to your ribs kind of meal that would please any beef or mushroom lover. Serve it over rice or egg noodles. Mom likes egg noodles, sister requested rice. I can tell you both are absolutely delicious. I think the key to this dish is browning the beef. That is where all the flavor begins to develop, so be sure not to crowd the pan. Make sure there is a lot of room around each beef cube so it browns and does not steam. You won't be disappointed. You might be wondering what is sirloin tips? I really did not know. Mom just always said to look for it at the store. So I looked it up [Click here or information]. I will tell you, I have made this recipe with a sirloin tip roast and sirloin steaks. Both worked well. I really think you could use any cut of beef that is suitable for stewing or braising. Just simmer until tender. I hope you will give it a try. It is perfect for the colder days we are having and will keep you warm this winter.

Beef Tips with Mushrooms

Serves 4 to 6

Ingredients

2-1/2 to 3 lbs Sirloin Tips

Salt, pepper and red pepper flakes

Tony Chachere’s Creole seasoning

Olive oil

1 onion, chopped

1 (8 oz) carton mushrooms, sliced

2 cups beef broth

2 Tbsp flour

1/2 cup water

Handful of fresh parsley, chopped

Directions

Cut the beef into 1" cubes. Season beef with salt, peppers and Creole seasoning. Brown in a dutch oven in just enough olive oil to cover the bottom of the pot. Be sure to do this in batches so not to over crowd the pan. Remove beef from pan and set aside. Add one diced onion and one carton of sliced fresh mushrooms. Saute until they begin to soften, return beef to pan and add 2 cups beef stock. Simmer covered until beef is tender; approximately a hour or a hour and a half. Whisk together 1/2 cup of water with 2 Tbsp of flour. Add to pot and simmer until gravy has thickened. You can also add fresh parsley at this point too. Taste for seasoning and adjust if necessary. Serve over hot cooked egg noodles or rice.

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