Beef Tips

John wanted to try something new the other night so he suggested something similar to this dish and we put our own spin on it.

Beef Tips Recipe

Ingredients

• 22.5 g (3 Tbsp) all-purpose flour
• 2 tsp garlic powder
• 2 tsp McCormick Montreal Steak Seasoning
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 2 lbs sirloin roast, cut into 2″ cubes
• 2 Tbsp extra virgin olive oil
• 110 g chopped yellow onion (about 1 medium after trimming)
• 28 g (2 Tbsp) unsalted butter
• 12 g (2 rounded tsp) minced garlic
• 10.5 oz condensed beef consommé
• 1/3 cup dry red wine – I use J. Lohr Cabernet Sauvignon
• 1 Tbsp reduced sodium Worcestershire sauce
• 2 g (1 tsp) beef bouillon
• 1 tsp dried thyme leaves
• 16 g (2 Tbsp) cornstarch
• 2 Tbsp cold water

Directions

1. In a gallon-sized Ziploc bag, combine 22.5 g (3 Tbsp) all-purpose flour, 2 tsp garlic powder, 2 tsp Montreal Steak Seasoning, 1 tsp onion powder, and 1/2 tsp ground black pepper.
2. Add 2 lbs of 2″ cubes of sirloin roast and toss to coat with flour mixture.
3. On Instant Pot (IP), select SAUTÉ – MORE.
4. Add 2 Tbsp extra virgin olive oil to IP’s inner pot and heat.
5. Add half of the coated roast cubes in one layer and sear, 2 mins per side, on 2 sides – then transfer to a plate and keep warm.
6. Add remaining half of the coated roast cubes in one layer and sear, 2 mins per side, on 2 sides – then transfer to the plate and keep warm.
7. Add 110 g chopped yellow onion and 28 g (2 Tbsp) unsalted butter to the IP’s inner pot – then sauté 3 mins, until onions are beginning to soften, deglazing the pot as you go.
8. Add 12 g (2 rounded tsp) minced garlic and sauté 30 secs.
9. Add 10.5 oz condensed beef consommé, 1/3 cup dry red wine, 1 Tbsp reduced sodium Worcestershire sauce, 2 g (1 tsp) beef bouillon, and 1 tsp dried thyme leaves, then stir until bouillon dissolves – then select CANCEL.
10. Add seared roast cubes to broth in IP’s inner pot.
11. Close lid, set to SEAL, and select PRESSURE COOK (or MANUAL) for 25 mins.
12. When cooking cycle completes, allow a 10-min natural release (NR) – then, do a quick release (QR), setting to VENT.
13. Once all pressure is released, remove lid and stir.
14. In a small bowl make slurry by whisking together 16 g (2 Tbsp) cornstarch and 2 Tbsp cold water.
15. Select SAUTÉ – NORMAL then add slurry to inner pot’s contents, stirring until the sauce reaches your desired consistency (for us this is about 5 mins).
16. Select CANCEL and allow to rest until bubbling stops, stirring occasionally.

Nutrition Facts
Servings: 4
Amount per serving
Calories	894
% Daily Value*
Total Fat 34.9g	45%
Saturated Fat 12.8g	64%
Cholesterol 196mg	65%
Sodium 3120mg	136%
Total Carbohydrate 63.6g	23%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 76.9g
Vitamin D 4mcg	20%
Calcium 76mg	6%
Iron 8mg	47%
Potassium 1050mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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