The Best No-Mushroom Beef Tips No-mushroom tips with a rich gravy that will be sure to feed a hungry family. Serve with the potato side dish of your liking.

prep: 20 mins cook: 40 mins total: 60 mins Servings: 6 Yield: 6 servings


  • 1 tablespoon olive oil
  • 2 pounds beef tenderloin, trimmed and cut into chunks
  • 1 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 1 teaspoon steak seasoning
  • salt and ground black pepper to taste
  • 8 fluid ounces beef broth
  • 2 cloves garlic, minced, or more to taste
  • 5 dashes Worcestershire sauce
  • 1 bay leaf
  • 1 (.75 ounce) packet dry brown gravy mix


    Step 1

    Heat oil in a Dutch oven over high heat. Add beef, green bell pepper, onion, steak seasoning, salt, and black pepper; cook and stir until beef is browned and almost cooked through, 15 to 20 minutes. Do not drain beef.

    Step 2

    Reduce heat to medium. Add beef broth, garlic, Worcestershire sauce, and bay leaf to beef mixture; continue cooking until liquid thickens and beef is cooked through, about 15 minutes.

    Step 3

    Reduce heat to low. Stir in gravy mix. Cook, covered, until gravy is thick and beef is tender, about 10 minutes.

Nutrition Facts

Per Serving: 353 calories; protein 23.8g; carbohydrates 4.7g; fat 26g; cholesterol 80.4mg; sodium 535.4mg.


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