INGREDIENTS
- 2 pounds of cubed stew meat
- 1 package of prepared brown gravy
- Cream of mushroom soup, one can
- 1 package of mixed onion soup
- water as necessary
- Fresh parsley, freshly chopped (for garnish), is optional.
INSTRUCTIONS
Oven Version:
Set the oven’s temperature to 300°F (150°C).
Put the cream of mushroom soup, onion soup mix, brown gravy mix, and a cup of water in a mixing bowl. Mix until a smooth consistency is reached.
In a casserole dish, arrange the beef tips. Next, pour the mixture over the steak, making sure to completely cover the tips.
Aluminum foil should completely enclose the dish, leaving nothing visible.
Bake without peeping for three hours. The beef ought to become flavor-infused and soft.
Slow Cooker Version:
Combine the cream of mushroom soup, onion soup mix, brown gravy mix, and one cup of water in a mixing bowl. until smooth, whisk.
The mixture should be poured over the beef tips that are in the bottom of the slow cooker.
Cook the beef on low for 7-8 hours, or until it is delicious and tender.
Over mashed potatoes or rice, serve the beef tips. Add a drizzle of the thick gravy and, if you’d like, some finely cut parsley as a garnish for some color and freshness.
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