Slow Cooker Beef Tips

By Kelly Bogard

Lately, more and more people have been asking where I get inspiration for the recipes you see each week on Texas Table Top. Sometimes, it’s to go with a holiday, like this one. Other times, it’s to go along with a “Meet a Farmer,” like this. And then, more frequently than not, it is by request.

The majority of the recipes I make for you are what I consider to be true Texas recipes. Foods that I grew up with, found in my grandmother’s recipe box or are just chocked full of Texas ingredients. Such is the case with this week’s recipe.

For Beef Tips, you will need…
2 lbs. sirloin steak
1 onion
1 cup button mushrooms
4-5 cloves garlic
1 cup beef stock
1 can cream of mushroom soup
1 pkg. brown gravy mix
Rice or egg noodles for serving

You can get Texas-grown onions, mushrooms and beef for this recipe. Most local grocers carry lots of Texas products. Just start looking at the labels.

First things, first. Prepare the steak by cutting it into large chunks. You want them to be fairly uniform for cooking, so pay attention to the size and shape of the steak from which you start. Place it in the bottom of a lined slow cooker. Don’t forget to season the meat.

Next, slice your onions and mushrooms. Place them on top of the beef, along with the whole garlic cloves.

In a small bowl, mix together the beef stock, soup and gravy mix. Then, simply pour it over the meat and veggies and cover. Cook on high for four hours or low for eight. Serve warm over rice or noodles.

This is one of those recipes that you can modify to fit your family’s tastes, too. You don’t like mushrooms? Leave them whole so you get the flavor but can be easily picked out by those finicky eaters. Want the gravy thicker? Reduce the amount of stock you use or add just a bit of cornstarch at the end to thicken things up.

From all of us at Texas Table Top, enjoy!

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