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beef tips with mushroom gravy

Beef Tips with Mushroom Gravy

Tender pieces of beef seared to brown perfection and then simmered in a lush mushroom gravy. Comfort food at its best. 

  • Total Time: 50 minutes
  • Yield: Serves 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Author: Marie
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dinner


  • Calories: 350