Beef Tips And Gravy is one of my favourite cheap family meals, especially when cooked in the Instant Pot Pressure Cooker.
Beef tips that are pressure cooked in its own onion gravy and served over lump free Instant Pot Mashed Potatoes.
Beef Tips And Gravy is a must on your MUST TRY list when you get an Instant Pot Pressure Cooker.
You can put the wow factor into mash with beef gravy by using a small amount of beef tips between you and your family.
You can also use a real cheap cut of beef because the Instant Pot does a fantastic job of tenderising it as it cooks.
If you want to use just a small amount of meat to feed everyone then this is it.
I made our beef tips and gravy recipe during our war week when we had to stick to the rations that were set during 1945 Britain.
This included a small amount of meat that was allowed and often it was hard to get hold of meat at all.
As part of the meat rations you could have meat to a certain monetary value which on today’s money is just over 10€.
So that meant we had to pick and choose what meat we had for the week. Beef tips was perfect for that as I could get one small slice and it would feed the 5 of us when loaded up with mashed potatoes and its own gravy.
Because I am British and have an audience that is British, American, Canadian and Australian, there is often a lot of cultural differences that you learn as you run a food blog.
I feel like over the last 3 years that I have run RecipeThis.com that I have earned a qualification in American cookery language and that it differs quite a lot to my own upbringing.
Beef is a good example of this.
We would call for beef scraps, beef stroganoff, beef frying steak, cheap beef slices, rather than giving it an official name.
Any one of these phrases when in America would be considered to be beef tips.
Beef tips is just the cheap cut of beef normally found at the top of many famous beef cuts. One of the most famous being beef sirloin tips.
Or it can also be considered as the small bite sized pieces that you can buy from the butchers such as beef stroganoff.
Print Recipe
Instant Pot Beef Tips And Gravy Over Mashed Potatoes
Delicious Instant Pot Beef Tips with onion gravy served over lump free mashed potatoes. A delicious hearty cheap family meal that is cooked fast in the Instant Pot Pressure Cooker.
Peel and dice the potatoes into bite sized cubes and place them in the Instant Pot. Add 1 cup (250ml) of cold water and place the lid on the Instant Pot. Set the valve to sealing and cook for 10 minutes. Manually release pressure when it beeps, drain and put the potatoes to one side.
While the potatoes are cooking, slice up the beef tips so that they resemble classic beef stroganoff slices. Peel and thinly slice the onion.
Add the onion and beef to the Instant Pot Pressure Cooker and place it on the sauté setting. Sauté with a little olive oil for a couple of minutes or until the onions start to soften. Add 250ml of beef stock to the Instant Pot, cancel sauté and place the lid on the Instant Pot. Set the valve to sealing and cook for 6 minutes on manual pressure.
While the beef and onion are cooking mash the potatoes and place the mash into medium sized bowls ready for serving.
When the Instant Pot beeps manually release pressure. Use a gravy thickener to make a thicker gravy from the beef juices and stir for a minute or two on sauté. Once thick pour the onion and beef gravy over the mashed potatoes and serve.
Notes
The beef tips we bought was one medium slice of sirloin beef tips. We then sliced it into small pieces so that it was enough to feed the five of us. When making mash I always add lots of salt and pepper and a little skimmed milk.
But you can also add butter to it for the ultimate creamy taste. For the stock we used this one. It gives so much more flavour compared to a cheap stock cube. Though you can use either.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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To thicken the gravy, combine cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency. Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.
For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef. If you must use frozen beef, assume 30 minutes per pound.
Steam penetrates food easily under pressure. So connective tissues in cubes of beef for soups or stews soften in 15 minutes or less, and a pot roast will be medium-rare in 30 minutes.
The best way to ensure your beef is tender in your Instant Pot stew is to braise it (aka pan sear it first, then let it stew). Braising turns tough cuts of beef into tender, fall-apart bites. But skip the pre-cut stew beef.
If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.
Soft, fragrant, sautéed vegetables lend a sweet, earthy, warm flavor to your store-bought gravy. Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings. When the veggies are sufficiently sautéed, stir in your jarred gravy and simmer on low.
While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.
Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.
“Jiggle top” cookers need a minimum of one cup of water, while valve cookers need at least half a cup. Put food in the cooker first, then add water. When learning how to use a pressure cooker, make sure the unit is never more than two-thirds full of liquid, so the steam has enough space to accumulate.
Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.
You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.
Traditionally cheaper cuts of meat always slow cook better. Slow cooking breaks down the connective collagen in meat, which turns into unctuous gelatine. This creates that soft and tender mouth feel we all crave.
Use a liquid: Cook the meat in a liquid, such as broth or wine, to help keep it moist and tender. Add tenderizing ingredients: Add ingredients like vinegar, lemon juice, or tomato paste to the cooking liquid, as these ingredients can help to break down the muscle fibers and make.
Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.
Flour is a natural thickening agent and can be incorporated into your sauce with a few different methods (for a gluten-free option, you can also use arrowroot flour or a gluten-free flour blend like Bob's Red Mill's 1 to 1 or King Arthur's Measure for Measure). One way to thicken gravy with flour is by making a slurry.
Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.
What's the difference between using cornstarch or flour to make your gravy? Cornstarch does have more thickening power than wheat flour (because it's pure starch, while flour has some protein in it). So usually you need a little less cornstarch than flour for the equivalent thickening power.
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