Fan Request #2

So, back at the beginning of the month I asked all of you what you wanted to see me blog the most of this year. Wednesday I revealed the #1 answer to be casseroles. And coming in a very close second was without a doubt, Crock Pot meals. Great choices!!

I'm telling you what, I have the smartest fans in the world, because no joke, when I posed that question, a little voice inside my head said "I hope they pick either casseroles or slow cooker stuff." Why? Simple. It's what I like to cook. And I find my most popular recipes are the ones I truly look forward to cooking because I know if they are enjoyed in my kitchen, and are a hit with me and my family, then they are sure to please the rest of you! So, you kind of read my mind!!

This recipe is actually something I "learned" to make back during my waitressing days. One of the most popular dishes we served was Sirloin Tips and Gravy. Everyone went crazy for it, but especially the over 55 crowd. I'm sure it reminded them of Sunday suppers gone by. Well, of course we didn't have a slow cooker in the restaurant, and I can't even tell you for sure how they were made (After all, I was busy serving the food. It was someone else's job to cook it.) But I knew what was in the dish, for the most part, and I knew how my grandma used to prepare her slow cooked beef dishes, so I just combined parts of both, and this is what I came up with.

Now, I know many of you are going to say you like the Crock Pot meals that require no prep work. The ones that can be thrown together in the morning and by supper time, you're work is done. Me too. But I'm going to be honest with you. I've learned through trial and error, most beef dishes are going to turn out better if you take the time to brown them on the stove top first. This goes for slow cooking in the oven too. Any time I make a beef roast, it doesn't go in the oven without sitting in the skillet first. It totally changes the texture, tenderness and flavor of the meat. It locks in all the juices and results in fork tender beef. So, take the extra time and the extra 15 minutes in the morning, and I promise you won't be sorry!

I'm so happy to have a foodie goal in 2014 that is not only going to be fun for me to achieve, but is something my readers have flat out asked for. Your wish is my command, and you'll be seeing many more of what you requested in the coming weeks and months. I promise!

Crock Pot Steak Tips n Gravy

2 lb. beef sirloin, cut into 1 inch cubes, and patted dry

1 1/2 c. flour

1 1/2 tsp. onion powder

1 1/2 tsp. garlic powder

3 TBS vegetable oil

1 (10 3/4 oz.) can cream of mushroom soup

1 (15 oz.) can beef broth

1 envelope onion soup mix

1 c. water

1 beef bouillon cube

1 TBS Worcestershire sauce

Salt and Pepper to taste

Dried Parsley for garnish

In a large bowl combine flour, onion powder, garlic powder, salt and pepper. Dredge sirloin pieces lightly in flour mixture. In a large skillet heat oil over medium-high heat. Brown beef in batches, until browned on all sides. Remove to a paper towel lined plate. When all beef is browned, add to Crock Pot. In a small bowl combine soup, onion soup mix, beef broth and Worcestershire. Mix well. Pour over beef. Add water, bouillon cube, salt and pepper to taste. Stir well. Cook on LOW 6-8 hours until gravy has thickened a bit and beef is cooked through. Serve over cooked egg noodles, rice or mashed potatoes. Garnish with parsley if desired.

Shared on The Country Cook Jan. 31, 2014

Beef at Very Good Recipes