Best 5 No Mushroom Beef Tips Recipes

BEEF TIPS & GRAVY

Steps:

• In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
• Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
• Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
• To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
• Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.

NO PEEK BEEF TIPS

Steps:

• Preheat oven to 300 degrees.
• Place the meat into a 9 x 13 inch baking dish.
• In a bowl, combine the mushroom soup, brown gravy, onion soup, and water/ginger ale.
• Pour the soup mixture over the beef. Cover pan with aluminum foil.
• Place in the oven at 300 degrees and bake for 3 hours. Here is the important thing - leave this in the oven for the whole 3 hours. No removing the foil to peek on the beef until the 3 hours is up!
• Carefully remove foil. It will be steamy and you don't want to get burned! Let sit for a few minutes to cool and serve over cooked rice, egg noodles, or mashed potatoes. Serves 6-8

NO MUSHROOM BEEF TIPS

Steps:

• Whisk red wine vinegar, 2 teaspoons cornstarch, kosher salt, and pepper together in a glass or ceramic bowl. Add beef to vinegar mixture and toss to coat. Marinate meat for at least 20 minutes. Drain beef and discard marinade.
• Heat vegetable oil in a large skillet over medium-high heat. Cook and stir beef and onion in hot oil until meat is browned and onions are soft and translucent, 5 to 10 minutes.
• Stir water, Worcestershire sauce, soy sauce, garlic, and beef bouillon together in a pot over medium-high heat until bouillon dissolves, about 10 minutes. Ladle about 1/4 cup hot broth into a bowl; whisk 2 tablespoons cornstarch into bowl until dissolved. Stir cornstarch mixture into the broth mixture in the pot. Cook, stirring occasionally, until mixture thickens, about 5 minutes.
• Stir beef and onion mixture and any accumulated pan juices into broth mixture; cook until heated through, 2 to 3 minutes.

BEEF TIPS

Steps:

• In a large skillet heat oil over high heat. Saute the onion until almost translucent.
• Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
• Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
• Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

NO PEEK BEEF TIPS

Steps:

• 1. Add cubed meat to a 9 x 13 inch pan.
• 2. In a large bowl mix the remaining ingredients together and pour over the meat.
• 3. Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.
• 4. Do not remove foil or peek until done.
• 5. Serve over rice, mashed potatoes or egg noodles.