Kathy's Beef Tips With Mushrooms

"This savory, stew-like dish is a great source of vitamin B12 and improves upon standing. Make the entire dish ahead (except the rice or noodles), and reheat in a low oven to serving temperature. Can be served over buttered egg noodles or steamed rice. From the recipe collection of Bird's sister Kathy. To add enhanced flavor, drop a couple of bullion cubes into the boiling water while cooking the noodles. :)"
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by yogiclarebear photo by yogiclarebear
Ready In:
1hr 20mins




  • Preheat oven to 275°F (low). In a large saute pan or skillet melt butter and heat oil. sear the meat with the garlic. Remove meat to a casserole and cover.
  • To the same skillet, add the wine and saute' the mushrooms and onion for 1 minute, then add to the meat. Cover and bake for 1 hour or until the meat is tender.
  • Meanwhile, add the broth, soy sauce, and Worcestershire to the pan in which the meat was seared. Bring to a boil and de-glaze the pan. Blend together the mustard, cornstarch and cream then add to the pan. Simmer until reduced and thickened.
  • When beef is done, pour off the juices into the sauce and boil, whisking until smooth. Add meat and stir to coat.
  • To serve, plate up either buttered egg noodles or rice and pour beef tips over top. Sprinkle with parsley if desired.

Questions & Replies

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  1. This had a bit too much wine for my taste, but the DH loved it. I made it with soya milk and served it over basmati rice.
  2. This was great. DH liked the flavor a lot, I used low fat half and half instead of the milk. Served over rice. Thanks!


Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
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