Description
This meal has been a favorite for many years. It is basically beef tips browned and slowly cooked until tender. We usually serve this with homemade mashed potatoes and corn.
Ingredients
- 1 tablespoon butter, or to taste
- 1 pound beef stew meat, cut into 1/2 inch pieces
- 2 (10.75 ounce) cans cream of mushroom soup
- 2 ½ cups milk
- salt and ground black pepper to taste
- 4 potatoes, peeled and cubed, or more to taste
- ¼ cup butter, or to taste
- ¼ cup milk, or to taste
- salt and ground black pepper to taste
- 2 (15.25 ounce) cans whole kernel corn, drained
Instructions
- Cook in a large skillet over medium heat until browned on all sides
- about 20 minutes. Stir in cream of mushroom soup
- 2 1/2 cups milk
- salt
- and pepper. Cover and simmer
- stirring occasionally
- until thickened to gravy consistency
- at least 1 hour.
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender
- about 20 minutes. Drain. Add 1/4 cup butter
- 1/4 cup milk
- salt
- and pepper; beat with an electric mixer until smooth.
- Heat corn in a saucepan over medium heat until tender
- about 15 minutes. Season with salt and pepper.
- Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.
Prep Time: 10 mins
Cook Time: 1 hr 55 mins
Total Time: 2 hrs 5 mins
Servings: 4