No Peek Beef Tips Gravy (Printable Version)
Tender beef tips in rich gravy, served over creamy mashed potatoes for the ultimate comforting, no-fuss meal.
# What You'll Need:
→ Beef Tips
01 -
1–1.1 kg stewing beef or sirloin tips, cut into chunks
02 -
1 can (298 g) cream of mushroom soup
03 -
1 packet (approx. 28 g) brown gravy mix
04 -
1 packet (approx. 35 g) beefy onion soup mix
05 -
360 ml water
06 -
15 ml Worcestershire sauce (optional)
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
15 ml olive oil (optional, for browning)
→ For Serving
10 -
Mashed potatoes or egg noodles
11 -
15 g butter or 15 ml cream (optional, for richer mashed potatoes)
# Steps To Follow:
01 -
Heat olive oil in a large skillet over medium-high heat. Add beef chunks in batches and sear until browned on all sides. Transfer to a deep baking dish.
02 -
In a large mixing bowl, combine cream of mushroom soup, brown gravy mix, beefy onion soup mix, water, and Worcestershire sauce. Whisk until completely smooth.
03 -
Place browned beef (or raw, if not browning) in a 22x33 cm ovenproof dish. Pour gravy mixture over the beef, stirring to evenly coat. Season with salt and pepper.
04 -
Cover the dish tightly with aluminium foil. Bake in a preheated oven at 150°C for 2.5 to 3 hours without removing the foil to retain steam.
05 -
Remove from the oven. Spoon tender beef and rich gravy over freshly prepared mashed potatoes or hot egg noodles. Serve immediately, adding extra gravy as desired.
# Notes and Tips:
01 -
For a thicker gravy, combine 1 teaspoon cornstarch with a little cold water and stir in during the last 10 minutes of baking.
02 -
Adding fresh mushrooms or sliced onions before baking enhances the dish's flavor profile.
03 -
Keep the dish tightly covered during baking to ensure maximum tenderness.
04 -
Store leftovers in an airtight container; refrigerate for up to 4 days or freeze for 2 months.