Beef Tips and Merlot Gravy with Beef and Onion Rice
Servings Per Recipe: 5 Calories: 574.2
% Daily Value *
vitamin a iu:
calories from fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The first step didn't make any sense to me......so I altered it. I kept the flour and garlic powder but I also added onion powder and fresh ground pepper. I dredged the meat in the flour mixture and browned the meat. I did not bother transferring anything to the crockpot, I just added it all and once it was simmering, I put a lid on it, turned down the heat and just let it cook down and thicken. It took about an hour and a half to get to gravy consistancy. I served this and though we wanted to love it, it was REALLY salty. I think it might have been different if it had been served over plain rice or even buttered egg noodles.......but I don't know. I apologize, this just wasn't for us.
I cooked this for date night with hubby. Used Elk Steak instead of beef. This was fantastic! Cooked exactly as written. Was about to serve and realized the recipe hadn't included the browning sauce ingredient. Oh well! Yummy anyway! Will make again.
I wanted to love this recipe but I was actually pretty disappointed. First of all I think there is something wrong with step one. 1/4 cup of flour 1/4 cup of Worcestershire sauce makes a paste that really isn't cut for dredging meat in...I think the measurements must be off a little bit. I like Worcestershire sauce but the taste of it was a bit too strong in this recipe especially when paired with the flavor of the wine. The instructions also leave out instructions about when to add the Kitchen Bouquet so I just added mine when I added the merlot etc. I love the premise of this recipe but I think it needs a bit of adjusting. As written the rice was actually my favorite part.
The Worcestershire was so strong it was not edible. I was so sad because one of the best photos was on the front page so I decided to make for dinner. I'm not sure what could have saved it. We did strain out the meat and mushrooms I gave them a quick rinse and we were able to eat it. Such a strong flavor is not our type of meal. So sorry.
Ok, had to alter a bit, so bear with me. The recipe is great! I subbed Marsala for merlot, and think any red wine would be great. I didn't realize I was low on Worcestershire so in step 1, I added some olive oil and wine to make a thick coating liquid. Then followed the recipe, except I simmered on the stove instead of slow cooker. Took a couple of hours then made rice. No browning sauce here, so just browned per recipe then added ingredients as written. Love how the rice came out and there was plenty of gravy. I always add garlic powder, onion powder and heat (like red pepper flakes) to everything to our taste. Wow! this is a winner!!!!
Oh, and had to use sirloin tip steaks that we cut into tips because that's what the grocery store had.
Very tasty. I was short on time so sliced beef stew meat into smaller pieces then dredged in flour mixture (used only 2 tsp Worchestershire. 1/4 cup seemed like too much- it is a strong flavor) then cooked it in pan on stove top. Followed the directions from there. Meat was very tender.
YES YES YES!!! This is amazing. I followed it as written except for noodles instead of rice. 20 minutes before serving I dumped 1/2 a box of Penne Rigate noodles in the slow cooker. This recipe tasted amazing..Will definately be making this again.
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