Monday, April 12, 2010

No Peek Beef Tips

It is cold, overcast, and windy here in ND today and my daughter and I have plans of staying home all day with our slippers on.  Certainly, a big benefit to being a stay-at-home parent:P  This cold day made me think of the No Peek Beef tips that I made and photographed (although not well) last month.  They were SO good, I actually made them twice last month, actually.  It really is comfort food and with the warm weather spell we were having, I guess I wasn't in the mood to post them.  Anyway, I will certainly be making these again and again.  They are easy, comforting, and delicious.

No Peek Beef Tips

2 lb. beef tenderloin tips, stew meat, chuck roast, or chuck eye (cubed)
1 can, cream of mushroom soup
1 pkt. brown gravy mix
1 pkg. dry onion soup mix
1 small can mushrooms (I had to leave them out because of my mushroom hating hubby.  Boo.)
1 c. water or ginger ale (I used water)

Add cubed meat to a 9x13 inch pan.  In a big bowl, mix the remaining ingredients together and pour over the meat.  Add the mushrooms and stir to coat.  Cover with foil and bake at 300 degrees for 3 hours. DO NOT REMOVE FOIL UNTIL TIME IS UP.

Serve over rice, mashed potatoes, or egg noodles.


  1. i just made this tonight and it was amazing

  2. I went to Ga and made this for my best friend and we also thought it was amazing. So good that I am making it again tonight.



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