This is pretty much the recipe I use for canning except I don’t add the Beefy Onion Soup mix. You’ll just have to pretend there are mushrooms in the pictures below. I usually use them but didn’t have any and wasn’t going to make a trip to the store just for one thing. Every time I serve this, Vince just goes on and on about how delicious it is. We had leftovers yesterday for lunch and he said “This is the best way . . better than any other way, that you fix beef!”
This recipe isn’t very precise . . just use it as a guide and adjust anything you think needs adjusting. I always make way more than we need so we can have plenty of leftovers.
Beef Tips with Mushrooms & Onions:
5 – 6 pound roast (see note below)
2 onions, chopped
3 cloves garlic, minced
8 oz. (or more) mushrooms, sliced
1 – 2 jalapeno peppers, seeded and sliced
2 – 32 oz. containers beef broth
1 cup red wine
2 envelopes Beefy Onion Soup mix
salt and pepper to taste
Note about the roast: I prefer sirloin tip or chuck roast. If I use a chuck roast, I make this a day before I’m going to serve it, refrigerate it overnight and then skim the grease off before re-heating and serving.
Trim the roast and cut into bite size pieces. Season well. I like to use a cajun seasoning – Tony Chachere’s or Slap Ya Mama. You can season the meat a while before cooking and the seasonings will penetrate the meat.
Add a little oil (olive oil, bacon grease — whatever you prefer) to a heavy skillet. Saute the onions, garlic and when they’re almost done, add the mushrooms and continue cooking til they’re done. Remove the onions, garlic and mushrooms from the pan and set aside.
Drain off any liquid that cooked out of the mushrooms, add a bit more oil. Heat til the oil is almost smoking. Add the meat in small amounts so that it browns but doesn’t steam. If you add too much meat too quickly, it will end up steaming and all the liquid will cook out of the meat. Sear it quickly! Smoke up that kitchen! 🙂
Remove the meat as it browns and add more. Once all the meat is browned, add the jalapeno slices to the pan drippings and cook til they’re limp. Remove the peppers and add to the bowl with the meat. Deglaze the skillet with the red wine. Add one container of beef broth.
At this point, I transfer the meat and peppers to the pressure cooker and add the additional container of broth. Cook under high pressure for 4-5 minutes.
If you’re not using a pressure cooker, add the meat to a pot with a tight fitting lid, add the second container of broth and simmer, covered, til meat is tender. Add water if necessary.
In the pot that the meat was browned in, and the container of broth and wine was added, you should have a nice brown “au jus”. Add the two packets of Beefy Onion Soup mix and simmer til the mixture is reduced by about half.
Once the meat is tender, combine the contents of the meat pot with the gravy pot. Add the onions, mushrooms, garlic and simmer til hot. About 5 minutes before serving, add green onions.
Maybe I chopped a few too many green onions but they’re fresh out of the garden and they’re so juicy and crisp. I couldn’t stop chopping! 🙂
Add salt and pepper to taste.
Serve this over rice or mashed potatoes. Add sour cream to the gravy and serve it over noodles. Or, add carrots and potatoes, maybe a few other spices and make it beef stew, or add a can of tomatoes, some veggies and make it a pot of vegetable beef soup!