Thursday, September 5, 2013

Peppered Beef Tips

I put this together this morning before I went to Chapel. We should have an early dinner! I'm so thankful for my mom's blog: Beth's Favorite Recipes where I can find all the recipes I need! This is one of my favorites. Also, crockpot liners are a lifesaver! 

Peppered Beef Tips

1 lbs. beef sirloin tips
2 cloves garlic minced
Black pepper
1 can (10 3/4 oz.) condensed French onion soup**Jenna used this
1 can ( 10 3/4 oz.) condensed cream of mushroom soup** Jenna used this

Place beef tips in slow cooker. Sprinkle with garlic and pepper. Pour soup over beef. Cover; cook on Low 8-10 hours. Yield: serves 4

(This is when I put it all together this morning!...the meat is still cooking)

"Cream of" Soup

I bought some beef tips the other day from Sams and seperated it into 1 pound packages to freeze. I was in the mood for my mom's beef tips, but when I went to make them, I realized I didn't have cream of mushroom soup on hand. I searched and found this recipe from Center Cut Cook and it is tasty by itself!

Cream Soup Substitute
  • 2 tablespoons butter
  • 3 tablespoons flour 
  • 1/2 cup chicken broth
  • 1/2 cup milk (I used 1%)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  1. In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes.
  2. Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.
  3. Jenna's notes: It gets thick really quickly, so I probably added another 1/4 cup of milk to it. It still was the consistency of a canned soup! 

Tuesday, September 3, 2013

Condensed French Onion Soup

Today when Kathleen and I left Chapel. we realized we were pretty hungry! I needed a condensed French onion soup recipe for the beef tips I wanted to make so we just doubled this recipe and had some to eat! The cheese powder really does add to it!

Condensed French Onion Soup

1 small onion(about 1/2 cup chopped)
1 TB olive oil
1 TB Molasses

2 beef bullion cubes
3/4 cup boiling water

2 TB cornstarch
1/4 cup COLD water

Dissolve bullion cubes in boiling water
Add broth to onions

In a medium sauce pan heat oil and molasses over medium heat. Add onions and saute for 5-7 minutes until the onions are soft and sticky.

Dissolve cornstarch in cold water
Add to onion mixture

Season with salt and pepper to taste

Recommended 1 TB dried cheddar cheese powder if available! (this is an ingredient in the store version, but IMO it does not really make or break the soup, it does, however, give it a certain "something")

Bring it all to a boil and stir until thickened.