Sirloin Tips and Gravy
2 lb. beef sirloin, cut into 1 inch cubes, and patted dry
1 1/2 c. flour
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
3 TBS vegetable oil
1 (10 3/4 oz.) can cream of mushroom soup
1 (15 oz.) can beef broth
1 envelope onion soup mix
1 c. water
1 beef bouillon cube
1 TBS Worcestershire sauce
Salt and Pepper to taste
Dried Parsley for garnish
In a large bowl combine flour, onion powder, garlic powder, salt and pepper.
Dredge sirloin pieces lightly in flour mixture.
In a large skillet heat oil over medium-high heat, brown beef in batches, until browned on all sides. Remove to a paper towel lined plate, to absor excess fat, then add to Crock Pot.
In a small bowl combine soup, onion soup mix, beef broth and Worcestershire.
Pour over beef. Add water, bouillon cube, salt and pepper to taste. (I don't use any salt because of the soup, Worcestershire and bouillon.)
Stir well. Cook on LOW 6-8 hours until gravy has thickened a bit and beef is cooked through. Serve over cooked egg noodles, rice or mashed potatoes. Garnish with parsley if desired.