How Long Do You Cook Steak Tips In The Oven Ball-Tip Steak Stew With Mushrooms and Sherry

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Ball-Tip Steak Stew With Mushrooms and Sherry

I often buy ball steaks because they are cheaper than other steaks. This cut comes from the top of the round or sirloin. It is not as tender as other steaks like t-bone and requires careful preparation. Ball steaks take rubs and marinades well. They can be charcoal, pan or fried.

This cut has good taste. Some steaks are an inch and a half thick or more. Before cooking thick steaks in a cast iron skillet, I cut them in half horizontally to ensure doneness. The tenderness of this cut ranges from barely chewy, chewy, to very tender. However, it is not as tender as tenderloin or t-bone.

There is an old butcher shop in my town and I love going there because the meat is great and the staff are friendly. I recently bought some ball steaks and they were big, seven inches long and two inches thick. How should I cook them? I decided to use the meat for a stew and the recipe I created came from the ingredients on hand.

I had a box of fresh mushrooms in the fridge and decided to add them to the stew. I had a large batch of Roma tomatoes, the result of shopping at a discount store, too many tomatoes for a couple. Although we regularly eat tomatoes, I was afraid that the rest would spoil, so I decided to add them to the stew.

You can make this recipe in a Dutch oven or slow cooker. I chose the slow cooking method and the stew was very tasty. We ate it twice and I froze the rest. Serve the meat with crackers or crusty bread and a tossed green salad. This recipe makes about eight servings.

INGREDIENTS

2-2 1/2 lb. ball steak

2 teaspoons of reduced sodium salt

1/2 teaspoon freshly ground pepper

1 1/2 teaspoons onion powder

1 teaspoon of garlic powder

1/3 cup all-purpose flour

Olive oil (as needed)

3 cups reduced-sodium beef broth

4 tablespoons of tomato paste

1 1/2 teaspoons reduced sodium soy sauce

2 teaspoons Worcestershire sauce

1/2 cup very dry sherry

8-ounce can button mushrooms, peeled and quartered

2 cups frozen, French-cut green beans

2 large Roma tomatoes, chopped

4 tablespoons cornstarch (or more)

Cold water

METHOD

1. Put the lining in the slow cooker.

2. Cut steaks into 1 1/2-inch cubes.

3. Chop the tomatoes and set aside.

4. Combine salt, pepper, onion powder, garlic powder, and flour in a plastic ziplock bag. Add the meat, cover tightly and toss until the cubes are well coated with the flour mixture.

5. Pour about 2 tablespoons of olive oil into the pan. Brown meat in small batches over medium heat, transferring each batch to the slow cooker.

6. Add the beef stock, tomato paste, soy sauce, Worcestershire sauce and sherry to the pan. Heat to steam and pour over steak.

7. Mix the green beans and chopped tomatoes into the meat mixture with a rubber spatula.

8. Close the lid and put the cooker on high. Cook for 1 hour.

9. Turn the cooking knob to low and cook for another 3 hours.

10. Place the cornstarch in a small bowl. Whisk in cold water until the mixture forms a fine paste. Pour in the batter and cook for a few more minutes, stirring with a rubber spatula, until the batter thickens. Add more corn paste if needed. Relax!

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