TIPS FOR MELT IN YOUR MOUTH BEEF

INGREDIENTS

1. Three teaspoons of butter
2. Two pounds of sirloin beef tips
3. Two teaspoons of flour for all purposes
4. One sliced white onion
5. 8 ounces of cremini mushrooms, sliced
6. Two teaspoons of powdered garlic
7. One teaspoon of powdered onion
8. The dried thyme, one teaspoon
9. One teaspoon of dried rosemary
10. One cube of beef bouillon
11. One tablespoon of Worcestershire sauce
12. One bay leaf
13. Half a cup of pepperoncini, sliced
14. One and a half to two cups of beef stock
15. Two tablespoons of cornstarch
16. To taste, add freshly ground black pepper and Kosher salt.

Getting ready

• Add salt, pepper, and flour to the steak to coat it.
• Melt butter in a big skillet over medium-high heat, or in the instant pot’s insert if you’re using one. In batches, add the steak and fry it until it is brown and crispy on all sides. After removing to a dish, keep searing the steak until it’s done.
• Add onions and simmer for about 2 minutes, using a wooden spoon to scrape up bits from the bottom of the pan.

IN THE SLOW COOKER TO MAKE:

• Add mushrooms, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncini, garlic powder, onion powder, and two cups beef stock to the slow cooker with the beef and onions. Cover and cook for 3–4 hours on high or 6–7 hours on low.
• Add 3 tablespoons water and cornstarch to the slow cooker 30 minutes before the cooking time is up. For the final half hour, cook under cover. Toss to taste and savor!

DIRECTIONS FOR THE INSTANT POT:

• Return the beef to the Instant Pot with the onions, and then add the pepperoncini, 1 1/2 cups beef stock, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, mushrooms, garlic powder, and onion powder.
• Choose “Meat/Stew” under Cover. Cook for 35 minutes under high pressure. After the allotted time for cooking is up, allow the pressure to naturally subside for ten minutes before turning the pressure release valve to “venting” to release any residual pressure.
• Select the “Sauté” option. Add 3 tablespoons of water to the cornstarch and then the Instant Pot’s cooking liquid.
• Add salt and pepper to taste and cook until the gravy thickens. Have fun!