Burgundy Beef Tips with Mushrooms, Gluten Free*

  • 12 portions
  • 216 calories



Water 24
Cornstarch 0.5 oz
Water, cool 8
Beef sirloin steak, lean, julienne 32 oz
Vegetable oil 1 oz
Paprika, mild 2 tsp
Black pepper, ground 0.5 tsp
Mushroom, white, sliced 8 oz
Crimini mushroom, sliced 6 oz
Shiitake mushroom, fresh, sliced 2.5 oz
Onion, medium diced 6 oz
Sour cream 4 oz
Red wine, Burgundy 2 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 pound 1 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