Beef Tips in Brown Gravy
Servings
4Serving size
4 ounces beef with sauce and 2 ounces noodlesThis recipe can be multiplied and makes great leftovers.
Ingredients
| 3 tsp. Olive oil |
| 1 pound Mushrooms, white, raw (sliced) |
| 2 lb. White onions (sliced) |
| 16 ounces Beef top round (cut into 1/2 inch strips) |
| 1 1/4 cup Water (divided) |
| 1/2 tsp. Salt |
| 1 Tbsp. Worcestershire sauce |
| 3 quart Water |
| 8 ounce Whole wheat Spaghetti (or gluten-free pasta) |
| 3 tsp. Cornstarch |
Instructions
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.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a recipe that I remember from my childhood. I am not sure how my mother made it but I can remember the taste and this is it. A rich umami flavor from the caramelized mushrooms and onions combine with the beef for that great comfort food flavor. Perfect for a cold winter’s night.