Soups & Stews
Betty Crocker’s beef tips recipe delivers restaurant-quality pan-seared beef in just 30 minutes, transforming simple ingredients into a rich, savory dish that’s perfect for weeknight dinners.
The secret lies in high-heat searing followed by a velvety mushroom-cream sauce that coats every bite—just like the classic version you’d find in home economics textbooks.
I’ve refined this method to ensure tender beef, a perfectly balanced sauce, and a foolproof technique that works every time, whether you’re serving it over pasta, rice, or toasted bread.
The recipe begins with browning ground beef in a skillet until fully cooked, then deglazing with beef broth to capture all those flavorful browned bits.
A splash of cream and a sprinkle of mushrooms create a sauce that’s both elegant and comforting, with just enough depth to satisfy even the pickiest eaters.
The key is patience—letting the sauce simmer until it thickens just enough to cling to the beef without being gluey, ensuring each forkful is packed with flavor.
What you’ll end up with is a dish that’s rich, hearty, and impossibly easy to make—golden-brown beef tips swimming in a smooth, aromatic sauce that tastes like it’s been simmering for hours.
The texture is what makes this recipe stand out: tender beef with crisp edges, paired with a sauce that’s neither too thin nor too thick, striking the perfect balance. This is the kind of meal that feels special without requiring hours in the kitchen or advanced techniques.
Serve it over buttered egg noodles for a classic comfort food experience, or pair it with crusty bread to soak up every last drop of that savory sauce.
The recipe scales easily, too, so you can double it for leftovers or a crowd—just keep the heat consistent and the sauce at a gentle simmer. Let’s get cooking!
Ingredients for betty crocker beef tips
Twelve simple ingredients transform into restaurant-style beef tips with rich, velvety sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean, fine-ground for even cooking |
| Beef Broth 💧 | ½ cup | Low-sodium preferred for balance |
| Heavy Cream 🥛 | ½ cup | Full-fat for velvety texture |
| Mushrooms 🍄 | 8 oz | Button or cremini, sliced thin |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| All-Purpose Flour 🌾 | 1 tbsp | For sauce thickening |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami complexity |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for brightness |
| Butter 🧈 | 1 tbsp | Unsalted for flavor control |
| Egg Noodles 🍝 | 8 oz | Or preferred pasta shape |
| Fresh Parsley 🌿 | 2 tbsp | Chopped for garnish |
The ground beef is the foundation—80% lean ensures tender tips without excess fat. Kroger or Costco sell pre-ground chuck at reasonable prices, but if buying a whole chuck roast, grind it yourself for finer texture. Mushrooms add earthy depth; cremini or button mushrooms work best, sliced uniformly for even cooking. Fresh thyme elevates the dish, but dried is fine if you're in a pinch. The beef broth should be low-sodium to avoid overpowering the sauce—Swanson or Pacific Foods brands are reliable choices. For Worcestershire, Lea & Perrins is the gold standard, but any quality brand will do.
No Worcestershire? Soy sauce or a splash of balsamic vinegar adds umami, though nothing replaces its depth. Short on mushrooms? Dried porcini rehydrated works beautifully—just measure carefully. The heavy cream must be full-fat for that velvety texture; light cream or half-and-half will separate. For a lighter option, substitute with Greek yogurt (reduce by 2 tbsp) or coconut milk. The flour is purely functional here—King Arthur or Bob's Red Mill all-purpose works perfectly. If you're gluten-sensitive, use cornstarch instead, but the sauce won't be as rich. Fresh parsley brightens the dish, but dried parsley at one-third the amount will suffice if needed.
Beef tips reheat beautifully—store in an airtight container for up to 4 days in the fridge. For longer storage, freeze portions for up to 3 months. The sauce thickens as it cools, so reheat gently with a splash of broth or water. This dish scales effortlessly—double the recipe for leftovers or a crowd, just ensure your skillet is large enough to handle the beef without overcrowding. Garnish with fresh parsley right before serving to keep it vibrant.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s the kind of meal that turns up the heat without turning up the stress. Brown the ground beef in the same pan you’ll finish the dish in—no extra pots, no messy transfers. Just sear, deglaze with broth, and let the mushrooms and garlic work their savory sorcery while you stir. Honestly, the only cleanup is wiping the same pan once.
- Rich Without Effort: That heavy cream and beef broth combo? It’s where this dish gets its soul. The cream smooths out the beef’s richness while the mushrooms soak it up like a sponge, adding that earthy depth without tasting like you slaved over it. Between us, I’ve made beef tips that took twice as long—this one’s the only version my picky husband won’t text complaints about mid-meal.
- Weeknight to Weekend: I keep this in my back pocket for everything: a last-minute dinner when my kid’s soccer practice runs late, a cozy night in with takeout containers already packed for leftovers, or even a potluck where I can bring it in a slow cooker (yes, it works there too). The garlic and mushrooms give it that restaurant-worthy vibe, but it’s still the kind of dish that feels like a hug—no fancy plating required.
- Budget-Friendly Powerhouse: Ground beef and mushrooms stretch further than you’d think, especially when you bulk up the flavor with broth and cream. I’ve fed four people for under $15 using this recipe, and the leftovers? Even better the next day. (Pro tip: freeze half the batch—it reheats like a dream, and your future self will thank you.) Not the prettiest dish, but the taste makes up for it every time.
Step-by-step instructions for betty Crocker's beef tips recipe
Here's the straightforward method for achieving perfectly browned beef tips with a velvety mushroom sauce.
Prepare the Beef and Pasta
Start by cooking the 8 ounces of egg noodles according to package instructions in salted boiling water. I like to add a pinch of the 0.5 teaspoon salt to the pasta water for enhanced flavor. Reserve ½ cup of the starchy pasta water before draining - this liquid is essential for balancing the sauce later.
While the pasta cooks, break the 1.5 pounds of ground beef into 1-inch chunks using your fingers. This size ensures even browning without turning to crumbles. Season each piece generously with 0.5 teaspoon salt and 0.25 teaspoon black pepper, pressing the seasoning into the meat so it adheres. The seasoning will help create a flavorful crust during searing.
Sear the Beef to Perfection
Heat a large skillet over medium-high heat until hot. Add 1 tablespoon butter and let it melt completely, then add the seasoned beef in a single layer without overcrowding. Cook undisturbed for 3-4 minutes until the bottoms develop a deep golden brown crust. This initial sear is crucial for building flavor and texture.
Once the bottoms are browned, gently stir the beef and continue cooking for another 3-4 minutes until all pieces are uniformly browned. The beef should be cooked through but still retain some juiciness. Remove the beef from the skillet and set it aside on a plate, leaving all the rendered fat in the pan. This fat will form the base of our rich sauce.
Build the Flavorful Sauce
In the same skillet (with the rendered beef fat), add 8 ounces of sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant - you'll know it's ready when the kitchen fills with that unmistakable garlic aroma.
Sprinkle the 1 tablespoon all-purpose flour over the mushrooms and stir vigorously for 1 minute to remove any raw flour taste. Pour in the 0.5 cup beef broth and 1 tablespoon Worcestershire sauce, scraping up any browned bits from the bottom of the pan. These bits contain concentrated flavor that will make your sauce taste restaurant-quality.
Finish with Cream and Thyme
Reduce heat to medium-low and stir in the 0.5 cup heavy cream and 1 teaspoon dried thyme. Let the sauce simmer gently for 3-4 minutes until it thickens slightly and coats the back of a spoon. If the sauce becomes too thick, add 1-2 tablespoons of the reserved pasta water to reach your desired consistency.
Return the browned beef to the skillet and toss everything together for 1-2 minutes until the beef is heated through and fully coated in the sauce. The sauce should be velvety with just enough body to cling to the noodles and beef tips. Taste and adjust seasoning if needed - a pinch more salt or pepper can enhance the flavors.
Combine and Serve
Add the drained egg noodles to the skillet and toss everything together for 1-2 minutes until the noodles are well-coated with the sauce. The residual heat will finish cooking the pasta slightly and allow all the flavors to meld together. If the mixture seems dry, add another splash of pasta water.
Divide the beef tips and noodles among 4 serving plates and garnish each portion with 2 tablespoons chopped fresh parsley. The parsley adds a fresh contrast to the rich, savory flavors and makes the dish look beautifully finished. Serve immediately while the noodles are hot and the sauce is at its peak consistency.
Pro Tips For Making Betty Crocker Beef Tips
- CRISP THE MUSHROOMS FIRST: Sauté those mushrooms until they’re golden and all the moisture’s gone before adding beef—this stops them from turning soggy later. I learned this the hard way when my sauce turned into a watery mushroom stew instead of the rich, velvety texture you want.
- USE COLD GROUND BEEF: Never skip chilling the ground beef before browning—it cooks more evenly and doesn’t turn to grease. Just scoop it straight from the fridge, form loose patties, and let them warm up in the pan. (Yes, even if you’re impatient like me.)
- SKIP THE BOILING BROTH: Warm the beef broth gently in a separate pot until it’s just steaming, then pour it in. Boiling it first makes the sauce split when you mix in the heavy cream—trust me, it’s a disaster waiting to happen.
- SAVE THE GARLIC: Mince the garlic extra fine—no need for cloves here. Smaller pieces blend seamlessly into the sauce instead of sitting as chewy chunks. (And if you’re lazy, a quick pulse in a food processor works—just don’t overdo it.)
Make-ahead tips for leftovers
Prep Ahead Strategy
Prep the beef tips 24 hours ahead by seasoning and refrigerating the raw chunks in an airtight container. The cold meat will brown more evenly when seared later.
I like to store them on a parchment-lined tray to prevent sticking. This step cuts active cooking time by 10 minutes while ensuring perfect texture. 💡
Sauce Prep Shortcut
Make the mushroom sauce base a day in advance by cooking mushrooms, garlic, and flour in the skillet, then refrigerating it in the rendered beef fat. When ready to cook, simply add the beef broth, Worcestershire, and cream, then simmer for 5 minutes to reheat.
The flavors meld beautifully overnight, saving you 15 minutes of active cooking time.
Pasta Prep Timing
Cook the egg noodles 1 day ahead and store them in the fridge in a sealed container with a drizzle of olive oil to prevent sticking. Reheat directly in the skillet with the beef tips for 2 minutes—the residual moisture keeps them tender.
This method ensures perfect al dente texture without overcooking. ⏰
Freezer-Friendly Components
Freeze the fully assembled beef tips and sauce (without pasta) for up to 3 months in a freezer-safe bag. Thaw overnight in the fridge, then reheat gently in the skillet with 1 tablespoon beef broth to restore creaminess.
The texture remains rich, though the sauce may separate slightly—just stir vigorously to recombine.
Portion Control Hack
Divide the cooked beef tips into single-serving portions before refrigerating. Store each portion in a small airtight container with 1 tablespoon sauce to keep flavors vibrant. When reheating, simply add fresh pasta and toss—this ensures every serving tastes fresh and avoids soggy noodles. 🍽️
Garnish Last-Minute Tip
Store fresh parsley separately in a sealed container with a damp paper towel to maintain crispness. Add it just before serving to preserve color and brightness. If using dried parsley, toast it lightly in the skillet for 30 seconds before sprinkling—this enhances its flavor dramatically. ✨
Nutrition facts
Frequently asked questions
Can I use a different type of pasta instead of egg noodles?
While egg noodles are traditional, this dish works beautifully with fettuccine, penne, or even rice for a different texture. For best results, choose a pasta that holds up well to sauces—avoid delicate varieties like angel hair that might break apart. If using rice, cook it separately and stir it into the skillet at the very end to avoid mushiness.
Why does my sauce turn out too thin or too thick?
Sauce consistency depends on timing and liquid balance. For a thicker sauce, simmer longer or add 1 tablespoon flour mixed with cold water. If it's too thin, reduce heat and simmer uncovered for 2-3 minutes to evaporate excess liquid. Always reserve ½ cup pasta water—it's your secret weapon for adjusting texture at the end. The sauce should coat the back of a spoon but still be pourable.
Can I make this recipe in a slow cooker?
Yes, but with adjustments! Brown the beef tips first in a skillet, then transfer everything (including mushrooms and garlic) to the slow cooker. Add ½ cup beef broth, ½ cup heavy cream, and 1 tablespoon Worcestershire sauce. Cook on Low for 3-4 hours or High for 1.5-2 hours, stirring occasionally. The sauce will be thinner—thicken it with cornstarch slurry before serving. The beef will be tender but less caramelized than pan-seared.
What's the best way to reheat leftovers?
Reheat in the same skillet over medium heat with 1-2 tablespoons beef broth to restore creaminess. Stir frequently to prevent sticking and avoid boiling, which can make the sauce separate. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. Add a splash of broth if the sauce looks dry. The beef tips reheat best when served immediately after cooking.
Can I substitute mushrooms with something else?
If mushrooms aren't available, try sautéed onions or bell peppers for sweetness, or diced celery for earthiness. For umami depth, add 1 teaspoon soy sauce or ½ teaspoon smoked paprika to the sauce. Avoid zucchini or tomatoes—they can make the sauce watery. The key is choosing ingredients that will release moisture and caramelize during cooking.