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

• 2 lbs sirloin roast, cut into 2″ cubes
• 1 yellow onion, chopped
• 10.5 oz condensed beef consommé
• 1/3 cup Cabernet Sauvignon (or other dry red wine)
• 3 Tbsp all-purpose flour
• 2 Tbsp unsalted butter
• 2 Tbsp cornstarch
• 2 Tbsp extra virgin olive oil
• 2 Tbsp cold water
• 1 Tbsp reduced sodium Worcestershire sauce
• 2 rounded tsp minced garlic
• 2 tsp garlic powder
• 2 tsp McCormick Montreal Steak Seasoning
• 1 tsp beef bouillon
• 1 tsp onion powder
• 1 tsp dried thyme leaves
• 1/2 tsp ground black pepper

Directions

1. In a gallon-sized Ziplock bag, combine 3 Tbsp all-purpose flour, 2 tsp garlic powder, 2 tsp McCormick 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 SAUTE – HIGH.
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 2 Tbsp unsalted butter and chopped 1 yellow onion to the IP’s inner pot.
8. Saute until onions are beginning to soften (about 3 mins), deglazing the pot as they saute.
9. Add 2 tsp minced garlic and saute for 30 more secs.
10. Add 10.5 oz condensed beef consommé, 1/3 cup Cabernet Sauvignon (or other dry red wine), 1 tsp beef bouillon, 1 Tbsp reduced sodium Worcestershire sauce, and 1 tsp dried thyme leaves, then stir until bouillon dissolves.
11. Select CANCEL.
12. Add seared roast cubes to broth in IP’s inner pot.
13. Seal lid and select PRESSURE COOK (or MANUAL) for 25 mins.
14. When cooking cycle completes, allow a 10 min natural release – then, do a quick release.
15. Once all pressure is released, remove lid and stir.
16. In a small bowl, whisk together 2 Tbsp cornstarch and 2 Tbsp cold water to create a slurry.
17. Select SAUTE – NORMAL then add slurry to inner pot’s contents, stirring until the gravy reaches your desired consistency (for us this is about 5 mins.
18. 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.