Choppy Posted February 22, 2009 Share Posted February 22, 2009 My entire family loves this meal. In the past I have always bought this already prepared and packaged and while pretty good it's also fairly expensive for a small serving and loaded with all kinds of presertavitives. Decided to try to make my own and it's in the slow cooker as I type. Basically a couple lbs. of cubed chuck steak and a recipe off the box of beefy onion soup mixwith a few personal touches. Will probably be good but thought I'd check in here to see if anyone makes this or has any suggestions. I typically serve this over warm egg noodles but might like to consider mixing it up a bit, i.e. mashed potatoes, perhaps warm bisquits, etc. TIA Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 22, 2009 Share Posted February 22, 2009 i don't have a crockpot and have never used one. for dishes like this i braise or stew. what types of flavors are you looking for? with chuck i usually make stroganoff or bourguignon. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted February 22, 2009 Share Posted February 22, 2009 i don't have a crockpot and have never used one. for dishes like this i braise or stew. what types of flavors are you looking for? with chuck i usually make stroganoff or bourguignon. Culinary snob Of course I understand your position being a real chef, but for us layman, the crockpot is a great tool for making tasty and easy dishes. Regarding the beef tips in gravy, the prepackaged units, like Hormel et.al., are salty as all hell. Can't be good. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 22, 2009 Share Posted February 22, 2009 Culinary snob Of course I understand your position being a real chef, but for us layman, the crockpot is a great tool for making tasty and easy dishes. Regarding the beef tips in gravy, the prepackaged units, like Hormel et.al., are salty as all hell. Can't be good. on one hand, yes i am a bit of a food snob. but in this case i was mentioning that because i do not have crockpot recipes and i do not know how my traditional recipes would translate or what adjustments someone would have to do to make it work for that equiptment. Quote Link to comment Share on other sites More sharing options...
untateve Posted February 23, 2009 Share Posted February 23, 2009 bier, could you post your beef tip in gravy recipe? I don't care how complicated/detailed it is. I've had this in restaurants and when done well, it's nice. I've also had it where it was done with stew meat and it was the 1st and last time I went to that particular restaurant. your input, of course, is much appreciated. Quote Link to comment Share on other sites More sharing options...
Choppy Posted February 23, 2009 Author Share Posted February 23, 2009 i don't have a crockpot and have never used one. for dishes like this i braise or stew. what types of flavors are you looking for? with chuck i usually make stroganoff or bourguignon. Stroganoff is what mine ended up mostly resembling. Good but not what I was looking for. Maybe it's as simple as simmering the chuck in my favorite brown gravy for a few hours until tender. I may be trying to make this too complicated. Quote Link to comment Share on other sites More sharing options...
Choppy Posted February 23, 2009 Author Share Posted February 23, 2009 Culinary snob Of course I understand your position being a real chef, but for us layman, the crockpot is a great tool for making tasty and easy dishes. Regarding the beef tips in gravy, the prepackaged units, like Hormel et.al., are salty as all hell. Can't be good. I had been buying the Kroger brand which is right next to Hormel at my grocery store and you're corrrect, full of salt and other crap that I don't want to eat anymore or feed to my family. Gotta be a better way. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 23, 2009 Share Posted February 23, 2009 i can't recall having tips in gravy at a restaurant. what flavors are you looking for? i've thickened jus from a roast. basic method i would use: dice bacon dice or slice onion slice mushooms (could use diced carrots and celery as well) cube chuck crisp bacon. remove with slotted spoon. saute veg. remove. dredge beef in flour. sear all sides. add beef stock. re-add bacon and veg. simmer until tender. add roux to thicken. add some freshly chopped rosemary, thyme, parsely. Quote Link to comment Share on other sites More sharing options...
untateve Posted February 23, 2009 Share Posted February 23, 2009 i can't recall having tips in gravy at a restaurant. what flavors are you looking for? i've thickened jus from a roast. basic method i would use: dice bacon dice or slice onion slice mushooms (could use diced carrots and celery as well) cube chuck crisp bacon. remove with slotted spoon. saute veg. remove. dredge beef in flour. sear all sides. add beef stock. re-add bacon and veg. simmer until tender. add roux to thicken. add some freshly chopped rosemary, thyme, parsely. As I recall, the beef tips were not in a gravy. But they were good. Quote Link to comment Share on other sites More sharing options...
slambo Posted March 11, 2009 Share Posted March 11, 2009 Lots of good slow cooker recipes on this site. I've made several recipes from this source but not this particular one: Beef Tips cooking times may need to be adjusted Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.