BEEF TIPS IN GRAVY
By Cheryl Coleman
Top sirloin is a particularly lean cut of beef and lends itself to a variety of cooking methods. One method I like is this slow cooker recipe that turns out wonderfully well with very little effort. I like to serve it with mashed potatoes, but it also pairs well with rice or noodles. Add a veggie side dish for a well rounded meal.
- 3 pounds top sirloin, cubed
- 3 Tablespoons vegetable oil
- 1 Teaspoon seasoning salt (like Lawry's)
- Freshly ground black pepper, to taste
- 2 Cups low sodium Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon dried Thyme
- 1 Cup Onion, diced (optional)
- 1 Tablespoon Garlic, minced
- 1 (4 oz. can) sliced Mushrooms, drained (optional)
- 1 Bay Leaf
- 3 Tablespoons Water
- 2 Tablespoons Cornstarch
- Heat 2 tablespoons of oil in a large heavy skillet over medium heat.
- Pat the beef dry with paper towels, cut into cubes about 1 inch and season with the salt and pepper, to taste.
- Add half of the meat to the skillet and allow to sit undisturbed for a couple of minutes, then stir and cook just long enough to sear the beef without cooking it through.
- Use a slotted spoon to transfer the meat to the slow cooker.
- Add remaining oil to pan and repeat with the remaining beef cubes.
- When you have all of the beef in the slow cooker, add the broth and Worcestershire sauce and sprinkle in the Italian seasoning, thyme, onion, garlic and mushrooms; tuck the bay leaf into the mixture.
- Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours--until beef is fork tender.
- Combine the water and cornstarch and add to the slow cooker.
- Stir until sauce has thickened and cook on LOW for another 10 minutes.
- Remove the bay leaf and serve.