Saturday, February 9, 2013

No Peek Beef Tips...

Finally!  New meals again!  Things in Des Moines are finally settling in...I've got some semblance of a routine, I'm figuring out where things are, I'm getting my budget locked in...we're gettin' there.  So I've finally had some time to devote to Pinterest again to find some new recipes!  Woot!  First up, No Peek Beef Tips (the original recipe is at Mommy's Kitchen ).  So the big added bonus of this recipe was that it literally took 5 minutes to throw everything together and get it in the oven.  I'm pretty sure it took longer to preheat the oven than it did to put it together.  And it would've taken even less time than that if I hadn't decided to add half an onion that needed to be chopped up.  PLUS, it easily made an extra serving more than I anticipated, and probably could've been split up to get a total of 10 servings if you wanted to add a crescent roll or something.  Here's the details:

No Peek Beef Tips
9 servings - 408 calories each

2 lbs. stew meat
1 packet dry brown gravy mix (I used low sodium)
1 packet dry onion soup mix
1 can cream of mushroom soup
1 - 4oz. can of mushrooms, drained
1 c. ginger ale
1/2 onion, chopped
Seasonings, to taste
1 lb. pasta (I used Farfalle)

Preheat oven to 300 degrees.  Put meat in a 9x13 inch pan.  In a separate bowl, stir together gravy mix, onion soup mix, mushroom soup, and ginger ale.  Put chopped onion and mushrooms on top of meat.  Add soup mixture and seasonings.  Stir until meat is coated.  Cover with foil, and bake 3 hours (do not open foil during cooking!).  When beef tips are done, cook pasta per package instructions.  Serve tips on top of pasta (or mixed in, if you're going to be freezing and makes reheating a little more predictable).  I'll be doing a recipe update with how everything turned out this month in a couple of weeks.  That's all for this one!

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