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Beef Tips Recipe

“This recipe was given to my mother when I was young, and the entire family loved it,” writes Diane Benskin from Lewisville, Texas. “I have my own family now, and though we have reduced the amount of red meat we eat, this is so good, I still make it!”
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours YIELD:4 servings

Ingredients

  • 1 pound beef sirloin tips, cut into 1-inch cubes
  • 2 medium carrots, chopped
  • 2 medium celery ribs, chopped
  • 1 cup chopped onion
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 2/3 cup white wine or beef broth
  • 2 teaspoons cornstarch
  • 1/4 cup cold water
  • Hot cooked egg noodles

Directions

  • 1. In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine. Cover and cook on low for 6-7 hours or until meat is tender.
  • 2. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles. Yield: 4 servings.

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Beef Tips

Sort By :
MY REVIEW
Reviewed Dec. 30, 2013

"I thought it was delicious and so did my husband! And my grand daughter!"

MY REVIEW
Reviewed Jan. 31, 2012

"Yuck. B.L.A.N.D. Soupy. Absolutely no taste at all. Would Never in a million years make this again."

MY REVIEW
Reviewed Dec. 13, 2011

"delicious! I will make it."

MY REVIEW
Reviewed Dec. 8, 2011

"This is a nice recipe..I am gonna try this out!!"

MY REVIEW
Reviewed Dec. 8, 2011

"good recipe"

MY REVIEW
Reviewed Dec. 7, 2011

"love these!"

MY REVIEW
Reviewed Nov. 8, 2011

"Great with mashed potatoes too!"

MY REVIEW
Reviewed Dec. 4, 2010

"Definitely on my family's keeper list!"

MY REVIEW
Reviewed Oct. 27, 2009

"I didn't put the carrots or the celery and in addition I added 1 beef bouillon cube and added about a tablespoon of garlic salt and it very good!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.