Creamy Beef Tips with Mushrooms

Sandra

"Super quick prep and your family will love it! My children are dairy-intolerant; I have found that coconut milk is an excellent substitute for milk and cream and gives any dish a wonderful flavor. This recipe is gluten-free and dairy-free. It is also wonderful served over rice."
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Ingredients

1 h 36 m servings 594 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 594 kcal
  • 30%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine coconut milk, beef broth, portobello mushrooms, green bell pepper, onion, and sea salt in a 9x13-inch casserole dish; mix well. Add beef tips; stir until well-coated.
  3. Bake in the preheated oven until beef is tender and sauce has thickened, about 1 hour.
  4. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Serve beef tips and sauce over pasta.

Footnotes

  • Cook's Note:
  • If you prefer thicker sauces, add 1/4 cup instant tapioca (such as Kraft(R) Minute(R) Tapioca) in step 2.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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