Rating: 4.5 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
25 mins
cook:
1 hr 11 mins
total:
1 hr 36 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Cook's Note:

If you prefer thicker sauces, add 1/4 cup instant tapioca (such as Kraft(R) Minute(R) Tapioca) in step 2.

Nutrition Facts

594 calories; protein 31.7g; carbohydrates 60.7g; fat 26.2g; cholesterol 60.5mg; sodium 483.1mg. Full Nutrition
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