round steak

Homemade beef tips with mushroom gravy — as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

Ridiculously Tender Beef Tips with Mushroom Gravy

butter

chuck

all-purpose flour

onion, diced

baby Bella mushrooms,

½ teaspoon EACH: garlic powder AND sugar

EACH: onion powder, dried thyme, AND mushroom powder

Worcestershire sauce

bay leaf

pepperoncini peppers, thinly sliced

cornstarch

SEAR: Season the beef with the flour, a...

SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.

SLOW COOKER: Place 2 cups of beef stock...

SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.

OR INSTANT POT:  Place 1 ½ cups of...

OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

This round steak &amp; mushrooms recipe combines steak with a mushroom &amp; onion gravy, perfect for a family dinner!

Round Steak and Mushrooms

salt & pepper

olive oil

mushrooms (sliced)

onion (diced)

beef broth (low sodium)

thyme leaves

Preheat oven to 300°F.

Using the textured side of a meat mallet, pound meat to ½″ thickness. Season steaks with salt &amp; pepper.

Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Remove from pan and set aside.

Add mushrooms, onions, and 1 tablespoon butter. Cook until tender, about 5 minutes.

Add steaks back to the pan. Combine remaining ingredients except cornstarch and pour over steaks. Cover and bake for 2 ½-3 hours or until fork tender.

Remove steaks from the liquid and set aside. Whisk cornstarch and 2 tablespoons water until smooth. Bring cooking liquid to a boil and while whisking, add cornstarch mixture a little bit at a time to reach desired thickness.

Serve over mashed potatoes.

Serve this Irish Beef Stew over noodles for a hearty dish. Vegetables and a gentle simmer add depth of flavor to this classic Irish Beef Stew.

Irish Beef Stew

1-1/2 lb. boneless beef round steak, trimmed, cut into bite-size pieces

Tbsp. flour

Tbsp. oil

onion,

(14-1/2 oz.) beef broth

(14-1/2 oz.) stewed tomatoes, undrained

env. (0.8 oz.) GOOD SEASONS Garlic & Herb Dressing Mix

lb. red potatoes (about 3),

carrots,

noodles

Coat meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.

Add potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.

Try this delicious and versatile Pepper Steak Casserole recipe. Easy to prepare and customizable to your taste.

Pepper Steak Casserole

lbs Round Steak (cubed)

Cup All Purpose Flour

Tsp Paprika

Salt

Tsp Ground Black Pepper

Cup Beef Broth

Yellow Onion (chopped

Green Bell Pepper (sliced)

Roma Tomatoes (cubed)

Russet Potatoes (diced)

Mushrooms (sliced)

Celery Sticks (chopped)

Tbsp Molasses

Worcestershire Sauce

Preheat the oven to 350°F.

Add the flour, paprika, salt and pepper to a large freezer bag. Add the cubed meat to the bag and toss until the meat is coated.

Brown the coated steak with a little oil in an oven safe dish (I like to use a Dutch oven for this recipe).

Add the beef broth to dish. Add the remaining ingredients to the dish and mix well.

Cover the dish. Bake for 1 hour or until the meat is done and the potatoes are fork tender.

Optionally serve with a side of rice.

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Ridiculously Tender Beef Tips with ...

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Top 4 round steak recipes from across the web

The most viewed round steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ridiculously Tender Beef Tips with ...

Round Steak and Mushrooms

Irish Beef Stew

Pepper Steak Casserole

The most viewed round steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine