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Slow Cooker Beef Tips and Gravy


Recipe Description
Tender chunks of beef or deer in a seasoned brown gravy, yummy over rice or noodles.​
Preparation Steps:
Spray your slow cooker with nonstick spray before adding ingredients. You may need to trim some fat from your stew meat, so look it over.​
Level of Difficulty:
Easy​
Time Needed:
5 minutes prep; 4-8 hrs cooking​
Ingredients:
About a 1.5 lb. package of lean stew meat

1 can cream of mushroom soup (low fat or low sodium is fine)

1 tbps. minced garlic

1/2 c. seasoning blend (chopped onion, celery, and bell pepper mixture)

1/2 tsp. thyme (I always add more)

salt and pepper (to taste)

1/4 c. sour cream​
Serves:
4-6​
Directions:
In a medium slow cooker, combine all ingredients except for sour cream. Sometimes I drain a can of mushroom pieces and stems, and stir that in, too. This will look very thick, but don't add extra liquid - juices will cook out of the meat and create the right consistency. Cook over low heat for about 8 hours, or on high for 4-6 (depends on how your machine cooks). Once meat is done cooking (chunks will no longer be pink and will break apart easily with a fork with no gummy appearance on the inside), stir in sour cream. Like stroganoff? Add more sour cream. Avoid adding any dairy products to a slow cooker at the beginning of cooking time, because they will curdle.

Serve over rice or, if you choose to make stroganoff, wide egg noodles. If you hunt, this can be made with a venison roast. Cut it in chunks and soak it several hours to remove the gamey taste, and then cook as described. Also quite tasty on top of a baked potato!​
 

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this is what I am adding to my menu plan.....thank you!!
 

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Mmm this sounds delicious , thank you! Will have to try I have some homemade cream of mushroom soup.
 
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