Seared and golden brown Beef Tips in Mushroom Gravy are classic comfort food. This simple, hearty dish makes a perfect dinner on a chilly evening and is sure to please the whole family.
When winter calls for something warming and satisfying, these beef tips in mushroom gravy are my go-to. Serve with crusty bread, mashed potatoes, rice, or noodles to soak up every bit of the savory sauce.
Why You’ll Love This Beef Tips Recipe
- Cozy comfort food. Tender beef bites in a rich mushroom gravy deliver a warm and satisfying meal for cold nights.
- Simple to make. No special equipment or advanced skills required—just a large skillet, a whisk, and pantry basics. The recipe comes together quickly with minimal prep and cleanup.
- Versatile pairing. This dish works with mashed potatoes, rice, noodles or bread to soak up the gravy. Choose your favorite sides or mix it up for variety.
- Family-friendly. Kids and adults alike enjoy this, and the recipe scales easily to feed a crowd or provide leftovers for another meal.
What Are Beef Tips?
Beef tips are small, tender pieces of beef typically cut from sirloin or tenderloin. For this recipe, top sirloin is a great choice for its tenderness and flavor. If needed, cubed stew meat can be used as a substitute, though it may be slightly less tender once cooked.
Ingredients You’ll Need
- Beef – Top sirloin works best; stew meat or chuck roast can be used if necessary.
- Olive oil – For searing the beef; any neutral oil will do.
- Butter – Adds richness to the gravy.
- Vegetables – Onion, cremini (or button) mushrooms, and garlic for flavor.
- Flour – Thickens the gravy to a silky consistency.
- Beef broth – Low-sodium is recommended so you can control the seasoning.
- Worcestershire sauce – Adds depth and umami.
- Seasonings – Salt, pepper, and chopped fresh parsley for garnish.
How to Make Beef Tips With Mushroom Gravy
The method is straightforward: sear the beef, sauté the vegetables, make a quick roux with flour, add the broth and Worcestershire, then return the beef to warm through in the gravy.
- Cook the steak: Heat 1 tablespoon olive oil in a large skillet over high heat. Season 1 pound of cubed top sirloin with salt and pepper. Add the beef in a single layer and sear about 3 minutes per side until browned. Remove and set aside, covered.
- Sauté the vegetables: Reduce heat to medium-high, add 3 tablespoons butter and melt. Stir in 1 diced medium yellow onion and cook briefly, then add 8 ounces sliced cremini mushrooms. Season with salt and pepper and cook about 5 minutes until browned and tender. Add 3 minced garlic cloves and cook about 20–30 seconds.
- Make the gravy: Sprinkle 3 tablespoons all-purpose flour over the vegetables and stir for about 1 minute. Slowly pour in 1½ cups low-sodium beef broth while whisking, then whisk in 2 tablespoons Worcestershire sauce. Simmer until the sauce thickens and is smooth.
- Combine and serve: Return the seared beef tips to the skillet and toss to coat in the gravy. Heat through for about a minute. Remove from heat, garnish with chopped fresh parsley, and serve.
Recipe Tips and Variations
- Adjust gravy thickness. If the sauce becomes too thick, add a few tablespoons of beef broth to thin it without losing flavor.
- Uniform pieces. Cut beef into evenly sized cubes so they cook consistently.
- Mushroom choice. Pre-sliced cremini mushrooms save prep time; button mushrooms work well too.
- Don’t overcrowd the pan. Brown the meat in batches if necessary to ensure a good sear rather than steaming.
Serving Suggestions
This dish is fantastic over fluffy mashed potatoes to soak up the gravy. It’s also great with garlic butter parmesan rice or egg noodles. For lighter options, serve over cauliflower mash or zoodles. Pair with a green side like steamed or roasted vegetables to balance the rich flavors.
How to Store Leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe bag for up to 2 months. Thaw and gently simmer to reheat and refresh the sauce.
Beef Tips in Mushroom Gravy
Ingredients
- 1 tablespoon olive oil
- 1 pound top sirloin steak, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 8 ounces sliced cremini mushrooms
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1½ cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- Chopped fresh parsley, for garnish
Instructions
- Prep: Heat the olive oil in a large skillet over high heat.
- Cook the steak tips: Season the beef with salt and pepper and sear in a single layer about 3 minutes per side until browned. Remove and set aside.
- Sauté the onions and mushrooms: Melt the butter over medium-high heat, add the onion and cook briefly, then add mushrooms and cook until browned and tender. Add garlic and cook briefly.
- Add flour: Sprinkle the flour over the vegetables and stir for about 1 minute to remove the raw flour taste.
- Stir in liquids: Gradually whisk in beef broth and Worcestershire sauce until the sauce is smooth. Simmer until thickened.
- Finish: Return the beef to the skillet, coat with the gravy, heat through for a minute, then remove from heat and garnish with parsley.
Nutrition
Carbohydrates: 12 g |
Protein: 29 g |
Fat: 16 g
Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and preparation.
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