Little Meats and Gravy (Beef Tips)

Tonight we tried another great recipe from the Crockin' Girls cookbook!

Little Meats and Gravy is really beef tips.  It's almost like a beef stroganoff, minus the onions and mushrooms.  I could hardly believe the cream of chicken soup turned into a rich, brown gravy.  I served it over egg noodles.

A few tips:

It's much easier to cut up a beef roast if it's partially frozen.  Thaw it overnight in the fridge and it will be more firm to cut.  If it's still too frozen, microwave it for a minute or two.  But DO NOT cook it.

If you want to thicken the gravy, as mentioned in the recipe, mix 1/3 cup of COLD water with 4 Tbsp flour in a container with a tight-fitting lid.  Shake until mixed thoroughly.  Stir it into the beef mixture and turn the crock pot up to high while your noodles cook.

Little Meats and Gravy

Ingredients

• 2 Pounds chuck or stew beef, cut into 1/2-inch pieces
• 1 Package onion soup mix
• 2 Cans low sodium cream of chicken soup
• 2 soup Cans water
• 1 Package cooked noodles, rice or potatoes for serving                       

Directions

1. Step One

   Combine all ingredients into 6 quart slow cooker; stir.

2. Step Two

   Cover and cook on LOW for 8–12 hours or on HIGH for 5–6 hours. If you've frozen this recipe you can cook it for 10-12 hours on LOW.

3. Step Three

   Thicken, if desired, and serve over noodles, rice, or potatoes.