Beef tips over mashed potatoes

** my version of this recipe**

-1 1/2 - 2 lbs beef (stew meat, cut up steak, whatever)

-3 Tbs vegetable oil

-3-4 Tbs flour

-1 tsp minced garlic
-1/2-1 onion sliced

-1 can or fresh mushrooms

-1/4-1/2 cup red wine(I use the cheap stuff, then freeze the rest in ice cube trays)
-2 cups water + 1 3/4 tsp beef bullion powder

-1/4 cup LOW SODIUM! soy sauce
-1/4 cup Worcestershire sauce

-1 packet brown gravy
1.  Heat oil in medium sized pot over medium high heat. Combine beef and flour in a ziplock bag and shake to coat. Brown meat in oil, you don't have to cook it all the way, just browned. Remove from oil and set aside.

2. Pour red wine in the same pot, bring to a boil and add in mushrooms, garlic, and onion.

 Cook until onions are soft and pinkish. Add beef back in and add water/ beef broth mixture,soy sauce, worcestershire, and if you really like wine, you can add more wine. 

See that is the cheap stuff! Less than $3 a bottle!

3. Bring to a boil, then turn down to about 3 to simmer, cover for about an hour(or until the meat is tender and to your liking) stirring occasionally.
4. Add brown gravy (without any extra liquid) stir, and simmer for about another 30 minutes.

5. Serve over mashed potatoes, homemade or instant!
***Don't add any extra salt! This is plenty salty enough, and can easily be too much***

I served it with southern green beans and biscuits. This is one of our favorite meals and my brother-in-law was over for this and he said it was awesome!

Tried and loved by Jordan