Nearly two years ago, I blogged about an easy recipe for beef tips (https://crapsmanship.com/2015/07/22/our-favorite-beef-tips/). It’s one of Dan the Man’s favorite meals, but though it’s easy, it involves a few steps that annoy me so much, I don’t like to cook it. The last time I made it, though, I was able to simplify the bothersome steps into a technique that appeals to my lazy side.
In my original recipe, you first sauted onions and peppers in a Dutch oven. Then you remove the veggies and brown half the meat. Once again, you remove the ingredients in the pot and insert/brown the rest of the beef tips. This 3-step method aggravated me to my soul! I now saute the onions and peppers in the Dutch oven as before. But I’ve tweaked the instructions to include browning ALL the meat in a large wide skillet. Then I dump the meat into the Dutch oven with the already-cooked veggies, and I’m good to go. I dirty one extra pan, but I end all my remove/add/remove/add annoyance. Here’s the revised recipe.
- 3 lbs sirloin tip steaks, cut into 1-inch cubes
- 1/3 cup all-purpose flour
- 5 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 1 bell pepper (any color), chopped
- 1 tsp. garlic salt
- 4 cups beef stock (I use Swanson’s)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1/3 cup water
- 2 tablespoons cornstarch
- hot cooked rice or egg noodles
- 1/2 tablespoon dried parsley, for garnish
- In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Add onion and bell pepper.
- Cook for about 5 minutes or until veggies are tender.
- In a bowl, toss together beef tips and 1/3 cup flour.
- Add remaining 3 tablespoons of oil to a large skillet.
- Place half the beef tips in skillet. Brown on all sides and cook for about 10 minutes, stirring regularly.
- Place meat into the Dutch oven with the veggies.
- Add beef stock, soy sauce, Worcestershire sauce, seasoned salt and pepper, and garlic salt, stirring well
- Reduce heat and cover partially. Let simmer for 1 hour.
- In a small bowl, combine 1/3 cup cold water and 3 tablespoons flour, mix well.
- Add flour mixture to the beef tips, cooking for 2-3 minutes or until mixture thickens.
- Serve over hot cooked rice or egg noodles.
- Garnish with parsley.