Time 1h55m Number Of Ingredients 10 Steps:
In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside. Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes. Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender. To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency. Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.
Time 2h5m Yield 4 Number Of Ingredients 10 Steps:
Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour. Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth. Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper. Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
In medium saucepan boil tips till done. Drain tips, Reserving 2 cups of broth. In Medium saucepan or Crockpot, add your soups and brown gravy mix, mix well. Add in broth until gravy is as thick as you like, it will thicken slightly. Add your tips, simmer for at least 25 minute or as long as you wish,(stirring occasionally) if using a crockpot set it on low and simmer all day, great both ways! Serve over rice, noodles, potatoes, your choice!
Time 2h15m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
In large dutch oven place 1/3 cup vegetable oil. get oil hot. Place the flour and all spices into gallon baggie and shake. Then place meat into baggie and shake until coated well. Once oil is nice and hot put garlic into pan and let cook about 1 minute. Then place all beef into dutch oven. Let that cook about 7-10 minutes. You want to get the flour on the beef nice and brown. So stir the beef a couple of times. Then pour in broth and water, sliced onions and peppers. Cover and let boil for 1 hour stirring occasionaly. Then turn down to simmer and let simmer for 1 1/2 hours. when only a half hour left of cooking, slice and toss in the fresh mushrooms. Serve with white rice, potatoes, or even penne pasta!
