Burgundy Beef Tips with Mushrooms, Gluten Free*

  • 12 Portions
  • 216 calories



Cornstarch0.5 oz
Water, cool8
Beef sirloin steak, lean, julienne32 oz
Vegetable oil1 oz
Paprika, mild2 tsp
Black pepper, ground0.5 tsp
Mushroom, white, sliced8 oz
Crimini mushroom, sliced6 oz
Shiitake mushroom, fresh, sliced2.5 oz
Onion, medium diced6 oz
Sour cream4 oz
Red wine, Burgundy2 oz
Dijon mustard, (Gluten Free)2 tsp
Tomato paste, (Gluten Free)1 tsp
Minor's Gluten Free Beef Base made with Natural Ingredients 6 x 1 pound1 oz



  1. In a sauce pot over medium high heat, bring water to a boil, stirring in Beef Base until dissolved.
  2. In a bowl using a wire whip, blend cornstarch with cool water until smooth.
  3. Gradually pour smooth paste into the hot stock while stirring vigorously. Heat to a simmer over medium high heat, stirring constantly. Once sauce has thickened, remove from heat and keep warm.
  4. In a large roasting pan, combine beef strips and oil, tossing until well coated. Sprinkle with paprika and pepper; toss to distribute seasonings.
  5. Arrange beef strips in an even layer across the bottom of pan. Sear uncovered in a 400°F convection oven until beef is evenly browned, about 30-40 minutes, stirring occasionally. Remove meat from pan. Keep warm.
  6. Spray a sauce pot with non-stick spray. Sauté white, crimini and shiitake mushrooms and onions until tender, about 6-8 minutes.
  7. Add prepared gravy, browned meat, sour cream, burgundy wine, Dijon mustard and tomato paste. Heat to a gentle boil over medium high heat, stirring frequestnly. Reduce heat and simmer 10 minutes.
  8. Serve with rice.

*When using Gluten Free ingredients, recipes, and proper back of house procedures.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy216 kcal
Protein17 g
Fats, total14 g
Carbohydrate, total5 g
Sugars, total2 g
Fats, saturated10 g
Fiber, total dietary1 g
Sodium307 mg
Calcium39 mg
Cholesterol60 mg
Iron1 mg
Vitamin C2 mg
Vitamin D7 IU