Natively constructed hamburger tips with mushroom sauce — as consistently with NO canned soups! My meat tips are incredibly delicate and simple to make in your moderate cooker or moment pot. Serve meat tips over cauliflower pound, pureed potatoes, egg noodles, or rice!

It generally makes me giggle when I share a moment pot formula on the grounds that quickly I'll get messages requesting that how make that formula in the moderate cooker or on the stove. Also, the turn around demonstrates to be genuine when I make plans in the moderate cooker/stove top. So this one goes out to the majority of my moderate cooker AND moment pot aficionados. How about we let our kitchen contraptions make us supper.

The motivation for the present hamburger tips with mushroom sauce originates from a Mississippi pot broil. I love what happens to dark colored sauce after it's been blending with pepperoncini peppers — one issue. I like to abstain from utilizing locally acquired sauce blends however much as could reasonably be expected. So I'm making a without any preparation sauce blend utilizing basic fixings that you can discover in your very own wash room. All aside from one are a storeroom staple in many families, so you can immediately assemble this supper on the fly.

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  • 3 tablespoons butter
  • 2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
  • 2 tablespoons all-purpose flour
  • 1 onion, diced
  • 8 ounces baby Bella mushrooms, cut into thick slices
  • 1 ½ teaspoon EACH: garlic powder AND sugar 
  • 1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
  • 1 tablespoon Worcestershire sauce
  • 1 large bay leaf
  • ½ cup pepperoncini peppers, thinly sliced 
  • 1 ½ – 2 cups low sodium beef stock (see directions)
  • 2 tablespoons cornstarch (mixed with a few tablespoons of water)


  1. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
  2. SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
  3. OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

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