Beef Tips and Mushrooms

 Serves: 2-4    |     Prep: 5 min     |     Cook: 15 min     |     Ready: 20 min


2 c. jasmine rice
3-4 T. butter
5-6 small sliced portabella mushrooms
½ c. of red wine
¼ c. chopped onions
2 T. corn starch
1 ½- 2 c. beef au jus
1-2 c. cooked beef tips, *left over from
     French Dip Instant Pot recipe



Cook jasmine rice in 2 cups liquid: use beef au jus for beefy rice.

Add 1-2 T. butter to cooked rice.

Sauté 5-6 small sliced portabella mushrooms in 2 T. butter and ½ cup of red wine.  Add ¼ c. chopped onions and sauté until mushrooms just start to brown and onions are translucent.

Whisk 2 T. corn starch with 1 ½- 2 cups au jus. Add thickened au jus and 1-2 c. beef tips to mushroom and onion mixture.

Heat through, pour over rice and serve.