Growing up, my mom made a version of beef tips that I always thought was kind of flavorless and tough. But this meant she would making rice. She hated rice and rarely made it. If rice so much as touched her plate, she was done eating. Imagine going out to a Japanese steak house with that……….
When I first made this myself, I immediately added beef base to the recipe. It definitely gave it some added flavor, but it was still quite tough.
Since this was one of the first recipes I ever attempted on my own as a young cook in my own kitchen, I have had many years of perfecting this recipe for my tastes.
Mushrooms and onions have joined the party over the years, and green peppers made an appearance for some years. If you like green peppers, feel free to add some during the last few minutes of cooking.
My preferred steak sauce for this recipe is A-1, only because it makes it more palatable to Andy. Any steak sauce can be used. I have used Heinz 57 before and have used a combination of whatever little bits of steak sauce sitting in bottles I had in the refrigerator.
When you read through the recipe you will notice I have the onions listed twice, with different cuts.
I use onions early on as a sort of meat tenderizer, and one later in cooking because I like pieces of crunchy onion in mine. This is also the time I would add green pepper if I were using them. If you don’t like crunchy onions, they are not necessary.
This is one of the most versatile dishes I have ever cooked. It’s also one of the easiest. This one has been given out to many new cooks in my life and to many who were looking for something different to break out of the cooking rut they were in.
Any spice you like could be added as well. I have used anywhere from garlic salt to lemon-pepper in mine. Just be sure to taste the broth before you add the mushrooms because they will soak up whatever flavoring they first encounter and it will be kind of locked in.
Cut roast into 1 to 2 inch cubes.
In a large pot over medium high heat, melt butter until it just begins to turn brown, but don’t burn it.
Add the beef cubes and turn heat up to medium high.
Let meat set for a few minutes until browned. There may be browned bits of meat stuck to the bottom of the pan and that’s a good thing.
Stir the meat a few times and continue browning. This will not crust up like beef stew, just a quick cook/steam is what you want.
Add the wedge cut onions, beef broth, one can of water, steak sauce. Worcestershire, and flavor enhancer.
All mixture to come to a boil, then reduce heat to simmer.
Allow meat to simmer for about an hour.
Add mushrooms and continue to simmer until meat is tender.
Just before serving, increase heat to medium high and add the large dice onions and cook just until onions have softened slightly. Slices of green peppers should be added now if using.
Mix cornstarch with about 1/4 cup of water.
Bring beef mixture to a boil. Add cornstarch slurry and bring back to a boil. Turn off heat.
Serve over rice, egg noodles, mashed potatoes, or grits.