Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Choose gluten-free pasta with this dish.


"Ask not what you can do for your country. Ask what's for lunch."
-Orson Welles, Actor

The refrigerator light goes on...

This is a recipe that I remember from my childhood. I am not sure how my mother made it, but I can remember the taste and this is it. A rich umami flavor from the caramelized mushrooms and onions combine with the beef for that great comfort food flavor. Perfect for a cold winter's night.


Beef Tips in Brown Gravy - GERD Friendly Version

Servings: 4 | Serving size: 4 ounces beef with sauce and 2 ounces noodles

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes great leftovers.

2 quarts ice water
2 lbs onions (sliced)
3 tsp olive oil
1 lb button mushrooms (sliced)
1 lb top round or other lean beef (cut into 1/2 inch strips)
1 1/4 cup water (divided)
1/2 tsp salt
fresh ground black pepper (to taste)
1 Tbsp Worcestershire sauce
3 quarts water
8 ounces whole wheat or gluten-free spaghetti
1 Tbsp cornstarch

Soak the sliced onions in 2 quarts ice water for 45 minutes and then drain.

Place 2 teaspoons olive oil in a large skillet over high heat. Add the mushrooms and cook for about 10 minutes, tossing frequently.

When the mushrooms are browned and well caramelized, remove them to a plate. Add 1 teaspoon olive oil to the pan and then the sliced onions. Cook, stirring frequently, until well browned.

Add the beef and cook until browned.

Add the cooked mushrooms, 1 cup water, salt, pepper and Worcestershire sauce. Stir and cover. Reduce the heat to medium low and simmer for about 30 minutes. Stir occasionally.

After about 20 minutes of cooking place the water in a medium stock pot over high heat. When the water is boiling add the pasta. Cook for about 12 minutes until done.

When the pasta is ready to serve, place 1/4 cup cold water in a small dish with the cornstarch. Stir until dissolved. Add the mixture to the pan with the beef. Stir until thickened.

Drain the pasta and serve topped with the beef tips and gravy.

Nutrition Facts

Serving size: 4 ounces beef with sauce and 2 ounces noodles

Servings: 4

Amount Per Serving

Calories 493 Calories from Fat 83
  % Daily Value
Total Fat 9g 14%
    Saturated Fat 2g 12%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 62mg 12%
Sodium 420mg 17%
Total Carbohydrates 67g 22%
    Dietary Fiber 10g 38%
    Sugars 12g
Protein 40g
Vitamin A 0% Vitamin C 32%
Calcium 10% Iron 31%
Vitamin K 4 mcg Potassium 1243 mg
Magnesium 141 mg