- 1 tablespoon olive oil
- 2 pounds beef tenderloin, trimmed and cut into chunks
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 teaspoon steak seasoning
- salt and ground black pepper to taste
- 8 fluid ounces beef broth
- 2 cloves garlic, minced, or more to taste
- 5 dashes Worcestershire sauce
- 1 bay leaf
- 1 (.75 ounce) packet dry brown gravy mix
- Heat oil in a Dutch oven over high heat. Add beef, green bell pepper, onion, steak seasoning, salt, and black pepper; cook and stir until beef is browned and almost cooked through, 15 to 20 minutes. Do not drain beef.
- Reduce heat to medium. Add beef broth, garlic, Worcestershire sauce, and bay leaf to beef mixture; continue cooking until liquid thickens and beef is cooked through, about 15 minutes.
- Reduce heat to low. Stir in gravy mix. Cook, covered, until gravy is thick and beef is tender, about 10 minutes.
03/30/2018
recipepes.com
The Best No-Mushroom Beef Tips, recipe
PT15M
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5
455 calories
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