Garlic Mushroom Beef Tips
Garlic Mushroom Beef Tips
An easy, budget-friendly dinner that’s perfect for busy weeknights — and tastes even better the next day!
Pile this over roasted garlic mashed potatoes for a garlic loving party. Mm mm, hot and deeeeelicious.
You probably figured out what the secret ingredient is if you were around for my Smoky Beef Barley Burger recipe. You can spot it in the photo above…it is barley.
My wonderful new addition to many beef recipes to stretch my grocery budget. What’s great is that it makes the dishes even better. For example, the burgers stay juicy even when reheated. You know how leftover burger patties can get dry after a day or so in the fridge, but not so with the Beef Barley burgers. So give it a try, you might be pleasantly surprised.
What makes this recipe so easy is starting with beef stew meat. It is already cut in chunks for you. Dicing the onion is fast and easy for most folks or you can use dehydrated onion flakes if you are in a pinch (just let it simmer a bit longer to be sure they are re hydrated for you).
I have used this on many cuts of beef. If a ball tip roast or london broil is on sale I just cut them up into chunks myself to make this.
Happy Eating!
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It is delicious and quite easy, which makes it even better.
Thank you for showing us how to make this fine dish. I can hardly wait to try it out.
You are most welcome, it is tasty even without the barley. And one of my go to recipes. Yes, we were pleasantly surprised by the added benefit of the barely keeping the burger patties moist, and since venison is typically a leaner type meat it should help that even more.
Well, thank you for this because right before I came in this room, I was wondering where my Hungarian Goulash recipe is these days. My brother-in-law filled my freezer with venison on Christmas Eve and I remember making Venison Hungarian Goulash when I lived in the northwoods. The deer, where he lives, eat corn and grasses so the taste is no different than beef. Love the idea for using barley, I don’t see why I couldn’t add a cup to the ground beef (or ground venison) when I am making hamburgers for freezing. Great tip. I’ll take the venison out right now and make this before I open the shop tomorrow morning. Thank you for your timely recipe.
Ginene