Monday, February 16, 2009

Beef Tips and Gravy

Small roast, cut into strips, or cubes (Stew Meat Works!)
1 can cream of mushroom soup
1 can cream of celery soup
1 can french onion soup

Put the beef into a large heavy pan with a tight fitting lid, I use my big iron skillet. Cover the meat with the soups, not stirring, just pour it over. If needed, place foil under the lid or your pan to get a tighter fit. Bake at 300 degrees for at least 6 hours. Stir just before serving. This is delicious over rice, mashed potatoes, or egg noodles. Rolls or biscuits are a must, because the gravy is WONDERFUL.

2 comments:

  1. OMG it is wonderful with egg noodles!!!!

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  2. Oh and if you make it...use stew meat...YUM!

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