No beef tips with mushrooms. a quick supper that can be assembled in a hurry. Over noodles, please.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound beef stew meat, cut into bite-size pieces
- 1 tablespoon red wine vinegar
- 2 teaspoons cornstarch
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon vegetable oil
- 1 small onion, diced
- 2 cups water
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 2 tablespoons minced garlic, or more to taste
- 2 cubes beef bouillon
- 2 tablespoons cornstarch, or as needed
Instructions
- Whisk red wine vinegar, 2 teaspoons cornstarch, kosher salt, and pepper together in a glass or ceramic bowl. Add beef to vinegar mixture and toss to coat. Marinate meat for at least 20 minutes. Drain beef and discard marinade.
- Heat vegetable oil in a large skillet over medium-high heat. Cook and stir beef and onion in hot oil until meat is browned and onions are soft and translucent, 5 to 10 minutes.
- Stir water, Worcestershire sauce, soy sauce, garlic, and beef bouillon together in a pot over medium-high heat until bouillon dissolves, about 10 minutes. Ladle about 1/4 cup hot broth into a bowl; whisk 2 tablespoons cornstarch into bowl until dissolved. Stir cornstarch mixture into the broth mixture in the pot. Cook, stirring occasionally, until mixture thickens, about 5 minutes.
- Stir beef and onion mixture and any accumulated pan juices into broth mixture; cook until heated through, 2 to 3 minutes.
- Can use beef broth; just omit bouillon cubes and the two cups of water. Use two cups of beef broth in its place. Can also coat meat and place in the freezer until needed.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 1193 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I hate when people change the recipe and then give it a bad review, I did change it and my review allows for those changes. I used sirloin tip steak, instead of stew meat, cut into bite size pieces. Many reviewers mentioned how salty it was, so I did reduce the worcester sauce and soy sauce to half the recommended amount. I used my own beef broth, so I knew how much salt I was getting from there. I know it calls for no mushrooms, but I added a pound of fresh sliced mushrooms to the sauce. We ate it with whole wheat non-egg noodles. Overall, the taste wasn’t bad, sauce was too runny for our tastes. This won’t be added to the regular menu at this house.
I thought this turned out pretty good however it did not thicken up very much. I used better than bouillon and I put it over elbow noodles. I even tried another dose of corn starch but it still didn’t thicken like I thought it would.
We enjoyed this recipe! I added a bit of red wine to broth (I used beef broth instead of cubes) and cut back a bit on soy sauce and worcestershire sauce. I added garlic to onions when cooking beef. I would probably add a bit more corn starch to get a thicker sauce. I served with buttered egg noodles. My family enjoyed it!
I didn’t use the red wine vinegar or soy sauce and it was pretty good!
This is easy to make, we used rice have enough left to put on noodles. I thought it was really salty when I tasted it, but when it was on rice, I had to add salt. I used the beef broth as I thought it would be less salty. It was really good, hubby was pleased.
Quick, Easy and Delish!
Easy and tasty
Very salty…I uses canned beef broth instead of beef bullion hoping to cut some of the salt …maybe less soy sauce… will make again. Would even be good with mushroom??. I uses left over beef tenderloin was very easy to make
My daughter (14) found this recipe because she does not like the beef tips recipe I use with mushrooms. She did an AMAZING JOB! She may have cooked it longer than the recipe called for, she didn’t know it would thicken as it cooled. BUT, I think it only made it better ; ) (mom perspective).
Add milk
Way too much Worcestershire sauce! It was overpowering. I like meat cooked in sauce to tenderize it. This was just mixed together over the browned meat at the last minute. This was just not an enjoyable meal for us.
Very strong vinegary flavor. I had to tone it down with half-and-half. Too much Worcestershire sauce for me.
My family loved this! I always use lite soy sauce and did in this recipe as well. I also used Better than Bouillon beef flavor for the beef bouillon cubes. Next time I will use less or use lower sodium beef broth. It was a little salty to me, but I didn’t salt the noodles so all was well. I also wonder if flank steak sliced really thin would be more tender than the stew meat.
My family enjoyed this very much! I made some simply no yolk noodles with it and it’s all gone. Will definitely make again!