Beef Tips in Brown Gravy – GERD / Acid Reflux Friendly Version

Servings

Serving size

4 ounces beef with sauce and 2 ounces noodles

COOKING TIME

90 Minutes

This recipe can be multiplied and makes great leftovers.

Beef Tips in Brown Gravy – GERD / Acid Reflux Friendly Version

Ingredients

2 quart Ice water

2 lb. White onions (sliced)

3 tsp. Olive oil

1 pound Mushrooms, white, raw (sliced)

16 ounces Beef top round (cut into 1/2 inch strips)

1/2 tsp. Salt

1 Tbsp. Worcestershire sauce

3 quart Water

8 ounce Whole wheat Spaghetti (or gluten-free pasta)

3 teaspoon Cornstarch

Instructions

Soak the sliced onions in 2 quarts ice water for 45 minutes and then drain.

Place 2 teaspoons olive oil in a large skillet over high heat. Add the mushrooms and cook for about 10 minutes, tossing frequently.

When the mushrooms are browned and well caramelized, remove them to a plate. Add 1 teaspoon olive oil to the pan and then the sliced onions. Cook, stirring frequently, until well browned.

Add the beef and cook until browned.

Add the cooked mushrooms, 1 cup water, salt, pepper and Worcestershire sauce. Stir and cover. Reduce the heat to medium low and simmer for about 30 minutes. Stir occasionally.

After about 20 minutes of cooking place the water in a medium stock pot over high heat. When the water is boiling add the pasta. Cook for about 12 minutes until done.

When the pasta is ready to serve, place 1/4 cup cold water in a small dish with the cornstarch. Stir until dissolved. Add the mixture to the pan with the beef. Stir until thickened.

Drain the pasta and serve topped with the beef tips and gravy.