This easy skillet recipe uses beef tips or lean stew beef. The beef is browned then simmered with onions and seasonings and served over rice.
If your family doesn't care for mushrooms, you may leave them out.
Serve the beef with rice or noodles.
- 3 tablespoons shortening or vegetable oil
- 2 large sweet or yellow onions, quartered and sliced
- 8-ounce can sliced mushrooms
- 1 1/2 to 2 pounds beef tips or lean stew beef, cut into bite-size cubes
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried leaf thyme, crumbled
- 2 cups low sodium beef broth
- 2 tablespoons vinegar
- 1 tablespoon ketchup
- 3 cups hot cooked rice
Heat the shortening or oil in a large skillet over medium heat; add onions and cook, stirring, for 3 to 4 minutes, or until softened. Add the mushrooms and continue to cook for about 8 minutes, or until the mushrooms are tender and the onions are lightly browned. Remove to a plate and set aside.
Add the beef to the skillet and turn heat to medium-high. Cook for about 8 to 10 minutes, turning to brown all sides.
Mix the flour with the salt, pepper, and thyme; sprinkle over the beef. Add the onions and mushrooms back to the skillet along with the beef broth, vinegar, and ketchup. Stir to blend ingredients. Reduce heat, cover, and simmer for about 1 1/2 hours, or until meat is tender. Tenderness depends on the cut of meat used.
Serve with hot cooked rice.
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