If you are looking for a delicious, simple, and comforting recipe to feed your family on a busy weeknight, look no further. This savory beef tips with mushroom gravy recipe is the perfect answer to that age-old cry from the family, “When will dinner be ready mom, we’re starving!!!”
Not only is this fabulous beef tips and gravy entree delicious and simple to make, but it can be on the table in about an hour! Who knew tasty could be so quick and easy!
Beef Tips and Mushroom Gravy Recipe Ingredients
The ingredients list might look long, but they are fairly simple things that most people either have in their larders, or that they can pick up at any food shop. Sirloin beef steak, mushrooms, beef broth, onions, flour, seasonings, butter, garlic, some oil, Worcestershire sauce and soy sauce. Pretty basic stuff.
I always buy my beef meat (and other meats for that matter) from a good butcher’s counter. You will want sirloin steak, about 1 inch in thickness, and well-trimmed. It is alright if it is lightly marbled with some fat as this will make for a much more tender finish, but you don’t want it filled with bits of gristle.
The fat along the edge should be creamy white, which would indicate freshness. You can’t really go by the color of the meat as grocery shops pump meats full of coloring and water, but so long as it isn’t grey or brown you should be alright.
How to Make Beef Tips with Mushroom Gravy Step by Step
I carefully trim off all of the fat and cut out any gristle if there is any. Gristle makes for a really rubbery texture which is quite distasteful. Once you have your meat trimmed, you can cut it into 1-inch cubes (about the same you do when you make cube steak) and then season it well all over with salt and black pepper.
You will want to brown your meat in a large skillet using a bit of oil. This is probably one of the most important steps. You will need your burner temperature high enough that you can really sear all the flavor into your meat without burning it. I find that medium-high works best.
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You also want to put your meat into the pan in a single layer, leaving some space between each piece. Don’t be tempted to crowd it all in. Crowding your meat means that it will stew rather than brown.
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It is the browning and searing that will introduce a lot of flavor into this dish, so don’t crowd the pan and work in batches if you need to. All those tasty brown bits at the bottom of the pan will add immense flavor to the finished dish.
Once you have all of the meat browned, scoop it out into a bowl and set aside, keeping it warm if you can.
Prepping the Mushrooms for this Beef Tips and Gravy Recipe: Steps and Tips
You will want to use the freshest closed cup mushrooms that you can find. You can get really fancy and use something like Cremini or chestnut, but ordinary white mushrooms also work well.
Wipe them clean with a damp piece of paper toweling, remove the stem ends, and then slice into slices about 1/3 of an inch thick. If they are really large, you can cut them in half before slicing them. (You can save and freeze the stem ends to make stock at a later date if you wish, otherwise they make great compost.)
A quantity of butter is melted in the same skillet that you browned the steak bits in. Let it melt over medium-high heat and once it begins to foam add the mushroom and onions.
The secret to getting nicely browned mushrooms is to leave them to sit without agitating them too much with a spatula or spoon. Overly moving them about causes them to release too much liquid, the more alone you can leave them the better finish you will get.
As you can see mine are nice and golden. I must let them sit for a good five minutes or more before giving them a stir and then I let them sit again. You only need to make sure that they don’t catch and start to burn.
Once they start to get really golden, you can stir them around a bit and this will also help to deglaze the pan, releasing some of the flavor left from when you browned the meat.
A Few Words on the Garlic
Once you have the mushrooms as golden as you wish to have them its time to cook the garlic. The garlic doesn’t need to cook for long, just until it becomes quite aromatic and you can smell it, about 30 seconds or so. Browned garlic can be somewhat bitter.
Also make sure you don’t use green garlic. If your garlic has started to sprout, remove and discard any green bits before using. These bits are also somewhat bitter, and you don’t want them ruining your gravy.
Once you have everything ready you can whisk in your flour. I sprinkle it over everything, stirring as I go so that it becomes absorbed by the juices in the pan.
This helps to ensure a smooth lump-free finish to your gravy. Once you have done that you can add the beef stock, stirring constantly, until it begins to thicken. At that point, you can stir in the Worcestershire sauce and Soy.
It gives amazing flavor and a truly lovely color to the gravy. Let it cook, gently stirring, for a few minutes to cook out any flour taste and then add the browned meat back to the pan, along with any juices which have accumulated in the bowl.
Stir everything well together and allow to gently heat through. Try not to let it boil. You don’t want your steak to toughen. A gentle simmer ensures that it will be not only heated through but also still very tender.
At this point, you can taste and adjust the seasoning if you need to. I find it tastes just perfect as it is, but you may like it a bit saltier or more peppery. A lot depends on the saltiness of the beef stock that you use. Some brands are saltier than others. Also, if you think your gravy is a bit too thick, you can add some boiling water or stock to thin it a tiny bit.
The end result will be perfectly tender and delicious pieces of beef in a lush and aromatic gravy, filled with lots of meaty mushrooms. A sprinkle of parsley to garnish it and dinner is done!
What to Serve Next to the Beef Tips with Mushroom Gravy
I like to serve this with fluffy rich mashed potatoes. If time is of the essence, there are some really good brands of frozen mash on the market today that heat very quickly in the microwave and are just as good as from scratch. I always like to whisk in a bit of milk or sour cream and a knob of butter to give them a real homemade taste. A bit of grated onion is also a great flavor enhancer!
I also like to serve some steamed vegetables on the side. You can get some really good frozen vegetable combinations that work well. They are a great way to get some of your family’s precious five a day into them! You could serve a salad instead if you wish, or in addition, if you have really hearty eaters.
Doesn’t that look tasty? And to think, it went together in a flash! You can be proud of serving this very delicious, restaurant-quality entree to your family. All-natural, quick, easy, wholesome, and incredibly tasty! You just can’t go wrong!
- 1 TBS olive oil
- 1 ¼ pounds sirloin steak, cut into 1-inch cubes
- Fine sea salt and fresh ground black pepper to taste
- 3 TBS butter
- ½ pound sliced mushrooms
- 1 small onion, peeled and chopped (about ½ cup)
- 2 cloves garlic, peeled and minced
- 3 TBS plain flour
- 1 ½ cups beef broth
- 1 TBS Worcestershire Sauce
- 2 tsp soy sauce
- 1 TBS chopped parsley
- Heat the oil until it shimmers over high heat in a large deep skillet. Season the steak pieces and then sear on both sides until golden brown. (Do this in a single layer and don’t crowd the pan. Do in batches if necessary.) Remove to a bowl and keep warm.
- Melt the butter in the same skillet. Add the sliced mushrooms and onions. Season to taste and then sauté until tender and browned. Add the garlic and cook for a further 30 seconds. Add the flour to the pan and cook for a minute to cook out the flour taste.
- Slowly whisk in the beef broth, whisking continuously until smooth. Simmer and cook for 2 to 3 minutes, until thickened and the flour taste has cooked out. Whisk in the Worcestershire sauce and the soy sauce.
- Return the steak pieces to the pan, stirring to coat them with the gravy. Cook for a further 1 to 2 minutes until heated through. Taste and adjust seasoning as desired. If you think the gravy is a bit too thick, you can thin it a bit with some boiling water or additional stock. Sprinkle with the parsley and serve.
Amount Per Serving: Calories: 350
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Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.