Seared and golden brown beef tips simmered in a savory mushroom gravy are pure comfort food at heart. The perfect easy and hearty dinner idea for a cold winter night. Guaranteed to please the whole family!
Easy Beef Tips and Gravy
I absolutely love me some comfort food in the dead of winter. When all I can think about is being comfy, cozy, and curled up by the fire – that is when I crave these savory beef tips in mushroom gravy!
Grab yourself a big loaf of crusty bread and get ready to devour this dynamite dish!
What Are Beef Tips?
Traditionally, beef tips are tender pieces of meat cut from a tenderloin or sirloin. For my beef tips recipe, I prefer to use sirloin. Try to steer clear of chuck, if you can – it won’t be nearly as tender.
Of course, if you don’t have any top sirloin steak, feel free to sub in some cubed stew meat. It will be less tender, but the gravy is so good, it will still be a hit.
Ingredients for this Recipe
So many nights, I find myself debating how to cook my sirloin. If you’re like me, there’s no need to debate it any longer. Try this recipe out.
- olive oil
- top sirloin steak
- Salt pepper
- yellow onion
- cremini mushrooms
- low sodium beef broth
- Worcestershire sauce
How to Make Beef Tips in Mushroom Gravy
Steak: Heat your olive oil in a large skillet over high heat. Season the cubed steak with salt and pepper. Add the steak tips to the hot oil in one single layer and cook them for 3 minutes per side or until they’re browned. Remove the steak tips from the skillet. Cover them and set aside.
Sauce: Add butter to the skillet and melt it over medium high heat. Stir in onions and cook for 30 seconds giving them some occasional stirs. Add the mushrooms and season with salt and pepper. Continue to cook for 5 minutes or until the mushrooms are tender and browned. Stir in your garlic and cook for another 30 seconds.
Sprinkle flour over the mushrooms and steak, then mix and stir for 1 minute until the flour is absorbed. Slowly add the beef broth to the skillet. Slowly whisk in Worcestershire sauce and continue to whisk until the sauce is smooth and no lumps appear. Bring your mixture to a simmer and cook for 2 minutes or until the sauce has thickened.
Combine and Serve: Stir the beef tips back into the skillet. Give them a good stir to coat them with the sauce. Continue to cook for a minute or until beef tips are heated through. Remove it from the heat. Sprinkle the dish with parsley and serve.
How Do You Make Tender Beef Tips?
For the most mouth-wateringly tender beef tips, I suggest using top sirloin steak. Sirloin remains tender while it cooks.
If you are using a less tender cut of meat, cooking lower and slower will make your beef more tender.
Tips for the Best Beef Tips
- To save time on prep, get yourself a container of pre-cut mushrooms!
- Cremini mushrooms are best in this dish, but if you don’t have any, shoot for some button mushrooms.
- Don’t overcrowd your pan! If you do, you’ll end up with steamed meat instead of seared.
- Cutting your beef into uniformed sized cubes will help it to cook more evenly.
- If your gravy gets too thick just add a few tablespoons of beef broth to thin it out.
How to Serve Beef Tips and Gravy
I love a heaping pile of fluffy, buttery, garlicky mashed potatoes. Beef tips with mushroom gravy are soooo good served over mashed potatoes! I also enjoy them over rice. For a lighter option, you can serve them over cauliflower mash or riced cauliflower.
Beef tips in mushroom gravy are also great served over egg noodles, zoodles, or your favorite gluten free noodle.
How to Store and Reheat Beef Tips
You can store your leftover beef tips in an airtight container in your refrigerator for 3 days.
You can also store them in the freezer. Put the tips and gravy in a freezer safe zip top bag and save them for up to 2 months. Defrost and simmer over medium heat to give it new life.
Beef Tips in Mushroom Gravy
- 1 tbsp olive oil
- 1 lb top sirloin steak cut into 1 inch cubes
- salt to taste
- pepper to taste
- 3 tbsp butter
- 1 medium yellow onion diced
- 8 ounces sliced cremini mushrooms
- 3 cloves garlic minced
- 3 tbsp flour
- 1½ cups low sodium beef broth
- 2 tbsp Worcestershire sauce
- chopped fresh parsley for garnish
- Heat olive oil in a large skillet over high heat.
- Season cubed steak with salt and pepper.
- Add steak tips to the hot oil in one single layer; cook for 3 minutes per side, or until browned.
- Remove steak from skillet; cover and set aside.
- Add butter to the skillet and melt it over medium high heat.
- Stir in onions and cook for 30 seconds, stirring occasionally.
- Add mushrooms; season with salt and pepper and continue to cook, stirring occasionally, for 5 minutes, or until mushrooms are tender and browned.
- Stir in garlic and cook for 30 seconds more.
- Sprinkle flour over the mushrooms and steak; mix and stir for 1 minute until flour is absorbed.
- Slowly add beef broth to the skillet; slowly whisk in Worcestershire sauce and continue to whisk until sauce is smooth and no lumps appear.
- Bring mixture to a simmer; cook for 2 minutes, or until thickened.
- Stir the beef tips back into the skillet; stir to coat with the sauce and continue to cook for a minute, or until beef tips are heated through.
- Remove from heat.
- Sprinkle with parsley and serve.