As a cattle rancher, most people assume my favorite thing is steak and I eat them all the time. Not true. As well all know (or we should), a beef is not made out of pure steak. There are lots and lots of other cuts that make up a beef carcass. In my book, steak can be a whisper overrated. I thoroughly enjoy the lesser known cuts of beef. Plus my Parents get seriously pissed off when I eat all the steaks.
When my clients buy a beef from me, often they will get cuts of beef they’ve never seen before. Since buying meat from me is a full service program, I am here to offer suggestions, ideas and recipes to use their less familiar cuts. This is one of the recipes I like to share.
This is arguably my favorite meal. It is my ultimate death row food. I’ve started and ended relationships over this meal. It’s easy, cheap and amazing. This is some powerful, powerful juju, not to be taken lightly. I’m imparting some great power to you here, use it for good.
Beef Tips in Gravy
- 2 pounds cubed beef (stew meat, bottom round, arm roasts all work – basically you want to use a cut of meat that likes to be cooked low and slow) (venison also work well)
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- ½ cup red wine
- 1/2 cup water
- 1/2 package dry onion soup
Mix together all the ingredients and place in covered casserole dish for 3 hours at 300. This is also a great crockpot meal.
After the baking for 3 hours or crockpoting on high for 4 hours, its ready. Your house will smell savory and meaty and it will bring all the boys to your yard.
Serve this over noodles (my favorite because that is how my Mom does it), rice or mashed potatoes. Make sure you have some warm bread to mop up all the gravy. Then go take a nap.
Seriously, I will cut people for these leftovers.