BEEF TIPS RECIPE

Ingredients

• 1/2 pound sliced baby portobello mushrooms


• 1 small onion, halved and sliced


• 1 beef top sirloin steak (1 pound), cubed


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 2 teaspoons olive oil


• 1/3 cup dry red wine or beef broth


• 2 cups beef broth


• 1 tablespoon Worcestershire sauce


• 2 tablespoons cornstarch


• 1/4 cup cold water


• Hot cooked mashed potatoes

Directions

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding additional oil as needed. Transfer meat to slow cooker.


• Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.


• In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.