Ingredients: |
Ingredients: Seasoning Rub
3 T flour
2 t steak Seasoning
2 t garlic powder
1 t onion powder
1 ½ t kosher salt
½ t pepper
To Brown the Beef
2 lbs Beef Sirloin Roast, cut into 2 inch cubes.
2 T olive oil
Gravy
2 T butter
1 onion chopped
2 lg cloves garlic, minced
⅓ c Red wine (or use beef broth)
1 t beef boullion
1 (10.5 oz) beef consomme
1 T worchestershire sauce
1 t thyme leaves
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Directions: |
Directions:Make the seasoning rum
1. In gallon sized baggie, mix together seasoning ingredients.
Brown the meat
1. Turn on the pots saute setting (high temperature).
2. Cut the roast into 2 inch cubes and put them into the baggie with the seasoning mixture. Shake to coat all the meat.
3. When the pot is hot, add the oil. Then add half of the steak cubes in one layer. Brown both sides, but don't cook through and remove to a plate. Repeat with the second half of the meat.
Make the Gravy
1. Add the butter and onion to the pot. Stir and scrape the bottom of the pot, getting up all of the brown bits.
2. Add the garlic, stir, cook about 20 seconds, then add the red wine.
3. Add the bouillon consomme, worchestershire sauce and thyme leaves. Mix well to dissolve the bouillon.
4. Cancel the saute setting. Cook the beef tips.
Cook the Beef tips
1. Add the beef tips back into the pot. Close the lid and seal it.
2. Set the cook time for 25 minutes. HIGH pressure.
3. When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release.
4. Turn the steam release knob to venting and release the remaining pressure.
5. Stir, taste the gravy and adjust salt, if necessary.
6. Serve over mashed potatoes, rice, or cauliflower rice. If the gravy is not as thick as you want in a cup, whisk together 2 T cornstarch and 2 T cold water until dissolved. Turn on saute again and when the sauce simmers, stir in the cornstarch slurry. Stir until thickened, then turn off the pot. |
This recipe for Instant Pot Beef Tips is from