Thursday, December 13, 2012

Beef Tips & Mashed Potatoes

While looking around on Pinterest one night, I found this recipe called "No Peek Beef Tips." I thought it sounded interesting, so I checked out the blog it was on. Sure enough, it was up my alley! I changed the ginger ale to water and the omitted the mushrooms and made this for dinner tonight. To go along with it, I made my moms mashed potatoes. 

It was seriously delish. And bonus? It makes your house smell awesome.

Beef Tips and Mashed Potatoes
Source: slightly adapted from
Serves about 6 people

For the Beef Tips:
2 lbs chuck roast, trimmed of all fat and cut into 1" cubes
1 can mushroom soup
1 can water
1 package onion soup mix
1 package brown gravy mix

For the Potatoes:
4 - 6 russet potatoes peeled and cut into cubes
1 cup light sour cream
1/4 cup milk (or more if needed)
1/2 stick margarine
2 teaspoons salt (or more if needed)
2 teaspoons ground black pepper
2 teaspoons garlic powder (more if desired)


For the Beef:
Preheat oven to 300 degrees.

Place trimmed and cubed meat into a 9*13 pan. In a bowl, whisk together remaining ingredients. Pour over beef and cover tightly with aluminum foil. Bake for 3 hours - and do not remove the foil until the 3 hours is up!

For the Potatoes:
Once beef is about an hour away from being done, peel and cube your potatoes. Place in a large pot and cover with water. Bring to a boil and cook until fork tender.

Remove from heat and drain. Put in a deep bowl. Add margarine and begin mixing using a handheld electric mixer. Add in milk and mix. Add in sour cream, salt, pepper and garlic and mix again. Taste for seasoning. Add more seasoning and milk as needed.

Serve beef over potatoes.
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