Hardly a summer meal, I know. But crockpot meals are a nice change from our summer staple which is BBQ. And using the crockpot doesn’t make the house hotter than it already is and I can throw it together in morning, go out and enjoy the day, and come home to a made meal. It’s actually pretty amazing.
I can’t even tell you how delicious this recipe is! I normally don’t like to use prepackage soups and ingredients that often as they aren’t as healthy and I think they never taste as good as home made, but this recipe is the exception. It is one of the best slow cooker recipes I have made to date and tastes better then scratch gravy, no lie.
- 2.5 lbs of beef tips, cut into bite sized pieces
- 1 can of condensed mushroom soup
- 1 package of dried onion soup mix
- 500 ml of beef broth
- 1 tbsp of butter (must be butter not margarine)
- 1tbsp of gravy flour or corn-starch
- Salt & Pepper
2. In a medium sized bowl, mix together the mushroom soup, onion soup mix and beef broth until well combined. Pour over beef tips. Add butter, and cook on low for 6-8 hours. (The butter will help tenderize the meat while it cooks)
3. Use the gravy flour to thicken up the gravy before serving. To do this, I usually dish out some of the gravy from the crock pot into a small measuring cup, add the flour and mix until smooth, then add it back into the crock pot to thicken up the whole batch. This method will avoid any flour lumps. Serve over mashed potatoes. Makes 6 servings.
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