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| Creamy Beef Tips with Mushrooms |
"Super quick prep and your family will love it! My children are dairy-intolerant; I have found that coconut milk is an excellent substitute for milk and cream and gives any dish a wonderful flavor. This recipe is gluten-free and dairy-free. It is also wonderful served over rice."
Ingredients :
- 1 (14 ounce) can coconut milk
- 1 cup beef broth
- 8 ounces portobello mushrooms, cleaned and sliced
- 1 green bell pepper, cut into strips
- 1 yellow onion, cut into strips
- 1 teaspoon sea salt
- 1 1/2 pounds beef sirloin tips, cubed
- 1 (16 ounce) package linguine pasta
Instructions :
| Prep : 25M | Cook : 6M | Ready in : 1H36M |
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- Preheat oven to 400 degrees F (200 degrees C).
- Combine coconut milk, beef broth, portobello mushrooms, green bell pepper, onion, and sea salt in a 9x13-inch casserole dish; mix well. Add beef tips; stir until well-coated.
- Bake in the preheated oven until beef is tender and sauce has thickened, about 1 hour.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Serve beef tips and sauce over pasta.
Notes :
- If you prefer thicker sauces, add 1/4 cup instant tapioca (such as Kraft® Minute® Tapioca) in step 2.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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