Hot Beef


  • About 3 lbs. of boneless tip roast
  • Lipton onion soup mix or onion soup mix sold in a box
  • Onion
  • Cornstarch (1 tbsp.)


  1. This is an absolutely delicious recipe. There are different cuts of boneless beef that can be used. I ask someone at the meat counter or look for the boneless beef tip roast. About 3 lbs of boneless beef tip roast.


  1. Boil the piece of meat in water with chopped onion and 2 tsps. of salt for about 3 hours. The water should just about cover the meat. Test the meat with a fork after about 3 hours. It should be tender. Take meat out of water and let cool. Put the meat in a plastic bag and refrigerate overnight. Save about two cups of the water for the gravy. Slice the meat into thin pieces; sometime the next day.



  1. Use lipton onion soup mix. (This is a dry soup mix. It comes in a box in the can soup aisle.) Use one envelope of onion soup and two cups of the saved beef broth from cooking the meat. Bring to a boil. If it doesn’t thicken you will need to make the following solution and add it to the boiling soup mixture.


1 tbsp. of corn starch and ¼ cup of water. Mix together. At first this will be hard to mix but then it mixes easily. Add this slowly to the boiling soup mixture and mix constantly with a spoon. You are trying not to have lumps from the cornstarch and also thicken the soup mixture so it turns to gravy.


  1. Add beef to the gravy mixture. You will love it. Serve with hard rolls or with a baked potato.