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LEE’S BEEF TIPS




Source of Recipe


Lee's Kitchen


Recipe Introduction


Serves 4 or 5; Serve over rice, cooked noodles or mashed potatoes


List of Ingredients




2 lb boneless round steak
8 oz baby bella sliced mushrooms*
8 oz button mushrooms, sliced
1 large sweet onion, thinly sliced (Vidalia, Walla Walla or Texas 1015 Super Sweet)
2 Tbl butter
1 cup low sodium canned beef broth
1/2 cup concentrated beef stock (I use Kitchen Basics brand)
1/2 cup dry red wine
1 pkg McCormick Au Jus Gravy Mix
Garlic Pepper
Salt to taste** (optional)
Worcestershire sauce
1 heaping TBL cornstarch
1/2 cup water


Recipe




Cook onion with 2 Tbl butter in a 8" skillet over very slow heat until onion is translucent and fragrant, stirring occasionally. Trim fat from the edge of the round steak and discard the fat. Cut steak against the grain and into 4 pieces. Sprinkle approx 2 tsp Worcestershire sauce, salt and garlic pepper over each side of the round steak and work the mixture into the meat with either a meat mallet or a jaccard. Cut steak into larger bite-sized pieces (against the grain). At this point the meat can be browned with the cook/brown cycle on the pressure cooker but doing so isn't absolutely necessary.

Pour the beef broth into the pressure cooker and add remaining ingredients EXCEPT THE CORNSTARCH AND 1/2 CUP OF WATER). Stir to mix. Lock the cooker lid, set the exhaust valve to seal and set program for poultry/meat or for 15 minutes. When beep sounds allow the cooker to rest for 5 or 6 minutes and then release the pressure (be very careful because the steam that is released will be very hot). Stir and remove beef, mushrooms and onions from pot with a large slotted spoon. Set the pressure cooker to the cook/brown function. Mix cornstarch into cold water and stir to dissolve cornstarch. Pour cornstarch/water mixture into hot liquid remaining in the pressure cooker and stir until liquid is boiling and somewhat thickened. Pour this liquid over the beef tips and serve with hot buttered noodles, rice or mashed potatoes.
NOTES:
Use a 6 quart or larger pressure cooker for this recipe.
*If you really love mushrooms as I do, add an extra 8 oz of sliced white button mushrooms.
** I don't use any added salt in this recipe since the Worcestershire sauce and beef stock already contain salt and the pressure cooker will intinsify flavors.
FROM: Lee's kitchen an original recipe