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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Choose gluten-free pasta for this dish.

 

"Ask not what you can do for your country. Ask what's for lunch."
-Orson Welles, Actor

The refrigerator light goes on...

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.

Button Mushrooms

My Mushroom Risotto recipe calls for button mushrooms because I know that these are available in almost any market. The common white mushroom doesn't have as much flavor as other mushrooms, partly because they contain so much water (about 80%). But when you saute them, the water evaporates, intensifying the flavor.


 

Beef Tips in Brown Gravy



Servings = 4 | Serving size =4 ounces beef with sauce and 2 ounces noodles

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes great leftovers.

3 tsp olive oil
1 lb button mushrooms (sliced)
2 lbs onions (sliced)
1 lb top round or other lean beef (cut into 1/2 inch strips)
1 1/4 cup water (divided)
1/2 tsp salt
fresh ground black pepper (to taste)
1 Tbsp Worcestershire sauce
3 quarts water
8 ounces whole wheat or gluten-free spaghetti
1 Tbsp cornstarch

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.

Nutrition Facts

Serving size = 4 ounces beef with sauce and 2 ounces noodles

Servings = 4

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Amount Per Serving

Calories 493 Calories from Fat 83
  % Daily Value
Total Fat 9g 114%
    Saturated Fat 2g 12%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 62mg 21%
Sodium 420mg 17%
Total Carbohydrates 67g 22%
    Dietary Fiber 10g 38%
    Sugars 12g  
Protein 40g  
Vitamin A 0% Vitamin C 32%
Calcium 10% Iron 31%
Vitamin K 4 mcg Potassium 1243 mg
Magnesium 141 mg