Make-Ahead Sous Vide Beef Tips with Mushroom Gravy and Roasted Asparagus

"Remix of Flavorful Sous Vide Beef Tips with Mushroom Gravy and Roasted Asparagus (prepare ingredientsto freeze and cook at a later time)"

waynem

creator

2/16/2024

date

servings

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Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Tender beef tips cooked sous vide with a flavorful mushroom gravy, served over creamy mashed potatoes and paired with roasted asparagus. Prepare the ingredients in advance, freeze, and enjoy a quick and healthy meal bursting with delicious flavors.

ingredients

1.5 lb beef sirloin tips, trimmed and cut into bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
16 oz mushrooms, sliced
2 cups low-sodium beef broth
2 tbsp cornstarch
2 tbsp water

Salt and pepper, to taste
2 lbs russet potatoes, peeled and cubed
4 tbsp reduced-fat milk
1 bunch asparagus
4 tsp olive oil
Salt and pepper, to taste

steps

1.
Preheat water bath to 135°F (57°C) using a sous vide machine.
2.
In a skillet, heat 1 tbsp olive oil over medium heat. Sear the beef tips until browned on all sides, then transfer them to a freezer-safe bag. Add minced garlic and sliced mushrooms to the skillet, sauté until tender, and transfer them to the same bag.
3.
In a separate bowl, whisk together beef broth, cornstarch, water, salt, and pepper. Pour the mixture into the bag with the beef and mushrooms. Seal the bag properly and freeze until ready to cook.
4.
Preheat the oven to 400°F (200°C). Toss asparagus with 2 tsp olive oil, salt, and pepper. Arrange them on a baking sheet and freeze until ready to roast.
5.
Boil the potatoes until fork-tender. Drain and mash them, adding milk, salt, and pepper to taste. Allow them to cool, then transfer to a freezer-safe container and freeze.
6.
When ready to cook, preheat water bath to 135°F (57°C). Place the frozen bag of beef tips and mushroom mixture into the water bath and cook sous vide for 3 hours.
7.
Meanwhile, remove the frozen asparagus from the freezer and roast in the preheated oven for 12-15 minutes, or until tender.
8.
Defrost the frozen mashed potatoes in the refrigerator overnight or in the microwave.
9.
Once the beef tips are done, carefully pour the liquid from the bag into a saucepan and bring it to a simmer. Whisk occasionally until the gravy thickens.
10.
Serve the sous vide beef tips and mushrooms over the defrosted mashed potatoes. Drizzle with the mushroom gravy. Serve with roasted asparagus on the side.

sous-vide make-ahead freezer-friendly beef mushroom roasted-asparagus

DishGen

Make-Ahead Sous Vide Beef Tips with Mushroom Gravy and Roasted Asparagus

Servings: 4

ingredients

1.5 lb beef sirloin tips, trimmed and cut into bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
16 oz mushrooms, sliced
2 cups low-sodium beef broth
2 tbsp cornstarch
2 tbsp water

Salt and pepper, to taste
2 lbs russet potatoes, peeled and cubed
4 tbsp reduced-fat milk
1 bunch asparagus
4 tsp olive oil
Salt and pepper, to taste

steps

1.
Preheat water bath to 135°F (57°C) using a sous vide machine.
2.
In a skillet, heat 1 tbsp olive oil over medium heat. Sear the beef tips until browned on all sides, then transfer them to a freezer-safe bag. Add minced garlic and sliced mushrooms to the skillet, sauté until tender, and transfer them to the same bag.
3.
In a separate bowl, whisk together beef broth, cornstarch, water, salt, and pepper. Pour the mixture into the bag with the beef and mushrooms. Seal the bag properly and freeze until ready to cook.
4.
Preheat the oven to 400°F (200°C). Toss asparagus with 2 tsp olive oil, salt, and pepper. Arrange them on a baking sheet and freeze until ready to roast.
5.
Boil the potatoes until fork-tender. Drain and mash them, adding milk, salt, and pepper to taste. Allow them to cool, then transfer to a freezer-safe container and freeze.
6.
When ready to cook, preheat water bath to 135°F (57°C). Place the frozen bag of beef tips and mushroom mixture into the water bath and cook sous vide for 3 hours.
7.
Meanwhile, remove the frozen asparagus from the freezer and roast in the preheated oven for 12-15 minutes, or until tender.
8.
Defrost the frozen mashed potatoes in the refrigerator overnight or in the microwave.
9.
Once the beef tips are done, carefully pour the liquid from the bag into a saucepan and bring it to a simmer. Whisk occasionally until the gravy thickens.
10.
Serve the sous vide beef tips and mushrooms over the defrosted mashed potatoes. Drizzle with the mushroom gravy. Serve with roasted asparagus on the side.

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 65cf5e11f424cb4a6c01d734

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Comments

Name: Make-Ahead Sous Vide Beef Tips with Mushroom Gravy and Roasted Asparagus
Yield: 4
Ingredients: 1.5 lb beef sirloin tips, trimmed and cut into bite-sized pieces; 2 tbsp olive oil; 4 cloves garlic, minced; 16 oz mushrooms, sliced; 2 cups low-sodium beef broth; 2 tbsp cornstarch; 2 tbsp water; Salt and pepper, to taste; 2 lbs russet potatoes, peeled and cubed; 4 tbsp reduced-fat milk; 1 bunch asparagus; 4 tsp olive oil; Salt and pepper, to taste

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