Beef Tip Over Rice
-About 2 pounds of top sirloin, stew meat, or London broil, cut into bite-size pieces. If you use top sirloin or London broil, ask your butcher to cut it for you. This always saves me a step at home. I prefer to use top sirloin even though it’s a little more expensive. It’s so tender every time!
-2 cans cream of mushroom soup
-1 pack powered onion soup mix
-1 ¼ to 1 ½ cups of water
-Sliced mushrooms, optional. I like to use Baby Bellas.
-Cooked rice
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-Preheat your oven to 300 to 325 degrees.
-Place cubed meat in a Dutch oven. Mix soup, onion soup mix, and water together then pour it over the meat.
-Cover and cook for about 2-3 hours. I add the mushrooms after about 1 ½ hour. When the meat is super tender, you’re ready to eat! Serve over rice.
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As I’m sitting here writing this, my whole house smells wonderful! This is a great, cozy meal that is super easy, as you can see from the recipe. I love dinners that you put together early and by 6 pm, you’re ready to eat.
Honestly, I’m not a fan of “cream of soup” meals but this is one my husband and I love, and he’s super picky! My friend, Traci, shared this recipe with me years ago, and when the weather turns cool, it’s one I use fairly often.
Truth be told, this is not a meal that looks “pretty” for a photograph on a blog post. That’s why there is a picture of generic rice this time around! Trust me..it tastes so good on a chilly day! If you try it, please return to this post and let me know your thoughts. Enjoy!
