Cindy's Beef Tips

Cindy's Beef Tips

Cindy in Pensacola 374

"This is very savory and the best beef tips I've ever made! Serve over mashed potatoes or steamed rice."

Ingredients 3 h 30 m {{adjustedServings}} servings 343 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1130 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. In a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. Stir the flour and seasonings together, and add the beef stew meat. Seal the bag and shake several times to coat the beef cubes with seasoned flour. Brush off excess flour.
  2. Heat half of the canola oil in a large skillet over medium-high heat. Fry half of the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. Remove the browned beef to a plate, and repeat with the rest of the canola oil and beef cubes. Transfer to plate, and cook and stir the onion in the hot skillet until translucent, about 5 minutes.
  3. Whisk together beef broth, mushroom soup, and skim milk until smooth. Return the beef cubes to the skillet together with any juices on the plate, add the mushrooms, and pour the broth mixture over the beef and mushrooms. Turn heat to low, and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. Simmer about 2 minutes to thicken.
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  • Cook's Notes
  • I use the Tones brand Beef Base to make my own broth. For the 3 cups of broth I used about 1 tablespoon of the beef base with 3 cups of hot water. Be sure to whisk the wet ingredients together before putting into the skillet.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews 43

  1. 47 Ratings

Sarah Jo

Glad to see that your recipe finally got published, Cindy! I grew up with Mom making something like this when I was little, so this is total comfort food. Sometimes, I'll change the ingredients up and instead of beef broth and milk, I use lemon-lime soda. This is also good with a mixture of Campbell's french onion soup, Campbells beef broth and cream of mushroom soup. I also use fresh mushrooms, whatever I have on hand. If I think of it, sometimes I'll add a few spices, a bay leaf or two. It's really good. This is also very adaptable for the crockpot. Just brown the meat like the recipe states, then layer it in the crockpot with the other ingredients. I like this best over mashed potatoes but my boys like it best over steamed rice.


While this is certainly not a 'fancy' recipe I'm giving it a five because of the ingredient/result ratio. This is an excellent 'poor man's stroganoff'. You get the same flavor as using a more expensive meat cut, but the seasoning and the slow simmer allow you to use stew meat and get a tender and flavorful result. The gravy cooks down beautifully and is nice and beefy without being overly salty. I used a bit more of the seasonings than was called for (personal taste) and also used an 8 oz package of fresh baby bellas instead of canned mushrooms. I followed the cooking directions faithfully and this turned out beautifully. Thanks Cindy!


Cindy, what an awesome recipe! Made this over the week-end and it was a great hit. I added some sour cream at the end and served it over egg noodles. My family loved it. Thank you so much for the great recipe that will be a regular at my house time and again.