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Pink Sauce Beef Tips

Pink Sauce Beef Tips

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Debby Lane

Debby Lane

This is a great Italian main dish. It goes great served over hot cooked vermicelli noodles, with garlic bread and robust red wine. It's beef tips, pasta & pink sauce. That's it!

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 861 kcal
  • 43%
  • Fat:
  • 65.6 g
  • 101%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 46.6 g
  • 93%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 1072 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  1. Melt 1 tablespoon of the butter or margarine in a large skillet over medium high heat. Saute onion and mushrooms until soft. Add a sprinkle of the wine, garlic powder and seasoning and stir all together. Remove mixture from skillet. Melt remaining tablespoon of butter or margarine in skillet. Add remaining wine, garlic powder and seasonings. Add beef and saute until browned, about 7 to 10 minutes.
  2. Add water to beef and let simmer over low heat until meat is tender. Drain off skillet liquid and reserve. Return onion/mushroom mixture to skillet; stir in Alfredo sauce and spaghetti sauce. Return 1/4 to 1/2 cup of the reserved liquid to the skillet (do not add too much, as this will make the sauce too watery). Stir all together and serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jason
14

Jason

8/29/2002

This was a really good meal. I made it on a Saturday night, good because it takes a little time to cook. I made a from scratch alfredo sauce. I also used vodka instead of marsala wine, because vodka was what I had. It turned out really good. Vermicelli was a little fine for the beef, I would suggest linguine or fetuchine. I also would suggest simmering the meat for about 45 minutes, I only did it for 15-20 minutes, and it wasn't that tender. Good though, and the kids liked the pink sauce.

somethingdifferentagain?!
8

somethingdifferentagain?!

5/7/2004

What a creative mix for the sauce! A CREAMY spaghetti, wine sauce mixed with BEEF. I would change the part of the recipe stating to add wine and spices THEN the meat; I think browning the beef gives off more flavor than "braising" which will happen if you add liquid (the wine) first. It took my beef tips about 1-1/2 hours simmering to tenderize, which is probably typical. Different and tasty, but not something we would make often. I made it low carb, with "Bella Vista" low carb (YUM) spaghetti sauce, and homemade heavy-cream alfredo and served with just a nice spring mix salad.

DominickTheDonkey
7

DominickTheDonkey

11/9/2007

Excellent dish. I substituted sprinkling the wine in the dish for pouring it in a glass. I also replaced the beef tips with finger tips. Otherwise, superb! Dominick

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